Roasted Tomato and Bell Pepper Soup with Crispy Tofu

For the potage :

Place the bell peppers whole on the oven rack at 450 °F about 8 to 10 minutes and flip halfway through cooking. A time the skin charred par parcimonie and the bell peppers attendris, the make warm to exterior oven. When lightly refroidis for faciliter the manipulation, remove the peau, remove seeds and Cut into pieces the flesh. Set aside.

Sur a baking sheet, place the tomatoes with garlic, the sprigs thyme and olive oil. Season with salt and pepper. Bake about 10 to 15 minutes at 350 °F stirring halfway through cooking. Set aside.

In a pot with a little vegetable oil, attendrir onion. Add the bell peppers, the tomatoes (effeuiller the sprigs thyme), the potato or the squash and the vin. Let Simmer over low heat about 10–12 minutes. Add the milk and Turn off the heat.

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

For the tofu :

Cut the tofu block into medium-sized cubes. Mix 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 in tournant the pieces, or until the tofu is well grilled. Set aside.

In a bowl, mix the remaining ingredients.

Add the sauce to the tofu. Mix over low heat for 2 minutes. Set aside.

For the serving :

For the potage in bowls, top with cheese feta crumbled, tofu and garnish fresh thymee.

Season with salt and pepper.