cheesy zuppa toscana with tofu “bacon” crumbles
Happy aftermath, folks! Did you knock back all the yummy food? I probably out-ate everyone in my small family gathering over the two days. A good deal of cheeseboard goodies, homemade cookies, and a Tuscan salmon and orzo I hope to refine and post here soon! In the meantime, let’s chat over some Cheesy Zuppa Toscana with Tofu “Bacon” Crumbles. An ideal segue to normalcy in dining without eliminating all the fun in winter cooking.
Christmas proved just as special this year as last. My sister and her better half drove down from Pennsylvania for the occasion, and Christmas Eve was just about the normal level of madness as usual. Rains blew through right around when we all congregated, sideways curtains and dizzying wind that blew my mom’s WiFi and eventually knocked our power back at home for maybe 30-40 minutes. Chased us inside, it did, but didn’t strip the jolly from our demeanors. We danced, ate (well, I ate a lot, can’t speak for everyone else), caught up after such a duration separated by time and circumstance. Just lovely, everything I wanted and more. The day itself was quieter aside from a stint playing baseball and volleyball in a big field behind my mom’s complex. I bruised my thumb serving the ball, proof of our activity. J and I won the match point.
Indulgence is good for a time, but my stomach can only take so much. Comforting recipes never lose their appeal, though, so this soup is a good one I like to rotate into our weekly meal plan. It’s rich enough without disturbing digestion, flavored with sundry fresh and dried herbs, fills the crevices with potatoes and Italian sausage – vegetarian or real, your choice!
The kicker here is the tofu bacon. I advise you not to walk into the realm of tofu bacon thinking it’ll turn out tasting miraculously like the true strip. It won’t. The texture is its own but the flavor really brings it to life. Salty, smoky, and sweet characterizes the crumbles. They add a bit more luxury to an already-packed soup. You can leave them off, but really, I want you to try them. You’ll surprise yourself!
Zuppa Toscana was one of my favorites at Olive Garden and a combination that never fails. Herby and fulfilling is the name of the game here. I recommend a good crusty ciabatta to soak up the broth. Leftovers won’t be a problem to finish, if you have any. It’s an easy dish for many people or just a few, and I promise leftovers won’t be a problem to finish, if you have any.
Enjoyed this recipe? Don’t forget to leave a comment and as always, I’m hanging around Instagram for your training and fooding needs!
Need more soup ideas? Let me help!
Greek-Style Lemon Chickpea and Ditalini Soup
Loaded French Lentil, Black Bean and Sweet Potato Stew
Ingredients
- 1/4 cup olive oil, divided
- 2 links vegetarian or regular Italian sausage
- 1/2 yellow onion, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 4 large russet potatoes, sliced into 1/2 inch rounds
- 6 cups vegetable broth or water
- 1 cup Gouda cheese
- 2 cups kale, roughly chopped
- 1/2 cup oat milk (or another fatty milk)
- kosher salt and pepper, to taste
tofu "bacon" crumbles
- 1/2 block firm or extra firm tofu, drained and pressed
- 2.5 tbsp soy sauce
- 1 tbsp maple syrup
- 1/4 tsp liquid smoke
- 1/2 tsp paprika
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 2 tsp nutritional yeast
Instructions
- Start with the tofu bacon. Drain and press your tofu for at least 30 minutes, then crumble into small or medium-sized chunks and set in a bowl or storage container. In a small bowl, whisk together marinade ingredients, adjusting any seasonings to your taste. Pour marinade over tofu, cover, and let sit in the fridge at least 20 minutes but preferably 2 hours or more.
- When the tofu is ready, heat broiler to HIGH and grease a baking sheet. I would not recommend using parchment here – it typically is not made for such a high temperature. Spread tofu on pan with no overlap. Broil in 5 minute increments, watching closely and tossing frequently. Mine took about 15 minutes but this will depend on how well you drained your tofu and how hot your broiler gets. Check it very often to ensure the whole batch doesn't burn. You might get some extra crispy bits and I personally find those delightful!
- For the soup: in a large sauce pan or Dutch oven heat 2 tbsp olive oil over medium. Add sausage (vegetarian or meat) and cook until lightly browned, turning and tossing occasionally, about 5-8 minutes. Remove from pan onto a plate.
- Chances are, if you used real meat Italian sausage you have a good deal of fat in the pan – drain some of it and keep about 2 tbsp in the pan. If this is the case, omit the next splash of olive oil. If you used vegetarian sausage, add 2 tbsp more olive oil into your pot. Saute onions, carrot, and celery for 3-5 minutes until soft and fragrant. Add garlic and stir for one minute, then spoon in dried oregano and dried basil. Warm for about thirty seconds, stirring to combine with the onion mixture. Toss in potatoes and water or broth. Bring to a boil, then lower to a simmer and cook until potatoes are fork tender but not breaking apart, about 8-10 minutes. Reduce heat to low and add half the cheese, stir, then the other half of the cheese and the milk. Finally, add kale and stir until wilted.
- Ladle soup into bowls and garnish with tofu bacon crumbles!
