Roasted Tomato and Bell Pepper Soup with Crispy Tofu

For the soup:

Place the whole bell peppers on the oven rack at 450 °F for about 8–10 minutes, turning halfway through. Once the skin is slightly charred and the peppers are tender, remove from the oven and let cool. When cool enough to handle, peel, seed and cut the flesh into pieces. Set aside.

On a baking sheet, arrange the tomatoes with the garlic, thyme sprigs and olive oil. Season with salt and pepper. Roast at 350 °F for about 10–15 minutes, stirring halfway through. Set aside.

In a pot with a little vegetable oil, soften the onion. Add the bell peppers, tomatoes (strip the thyme leaves from the sprigs), potato or squash and wine. Simmer over low heat for about 10–12 minutes. Add the milk and remove from heat.

Blend the soup. Add the maple syrup, season with salt and pepper.

For the tofu:

Cut the tofu block into medium-sized cubes. Toss in a bowl with the cornstarch.

Heat oil in a non-stick skillet and add the tofu cubes. Cook over medium heat for 12–15 minutes, turning the pieces, or until the tofu is well browned. Set aside.

In a bowl, mix the remaining ingredients.

Add the liquid mixture to the tofu. Stir over low heat for 2 minutes. Set aside.

To serve:

Pour the soup into bowls, top with crumbled feta, crispy tofu and fresh thyme.

Season with salt and pepper.