Recipe courtesy of Bobby Deen
Episode: Totally Tofu!
45 min
25 min
6 servings


  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh sage 
  • 2 medium carrots, chopped 
  • 2 cloves garlic, finely chopped 
  • 1 Vidalia onion, chopped 
  • 1 red bell pepper, chopped 
  • 1 small sweet potato, scrubbed and chopped 
  • 3 tablespoons whole wheat flour 
  • 3 cups low-sodium vegetable stock 
  • 2 cups almond milk 
  • Salt
  • Freshly ground black pepper
  • 1 pound silken tofu, cubed into 1/2-inch pieces 
  • 2 tablespoons chopped fresh dill 
  • 2 tablespoons chopped scallions, for garnish 
  • Grated vegan cheese, for garnish 


In a medium Dutch oven or pot over medium-high heat, add the olive oil, sage, carrots, garlic, onions, peppers and sweet potatoes and saute for 5 minutes. Sprinkle in the whole wheat flour and saute until it is absorbed, about 2 minutes. Add the vegetable stock and almond milk and season with salt and pepper. Bring to a low boil and simmer until the vegetables are tender, about 20 minutes. Add the cubed tofu and dill and turn off the heat.

To serve, ladle the soup into warm bowls and garnish with the scallions and vegan cheese.


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