Summary

Ingredients

• 1 onion (s), red
• 200 g tofu, Japanese, deep-fried
• 2 shallot (s)
• 0.5 teaspoon ½ sambal oelek
• 0.5 teaspoon ½ pepper, Tasmanian, freshly ground in a mortar
• 2 tablespoon olive oil
• 400 g peas, frozen
• 400 g beans, white
• 750 ml water
• 400 ml coconut milk
• Vegetable stock, instant for 1 liter liquid
• sea-salt
• 1 avocado (s)
• 1 tablespoon piment d`Espelette

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Instructions

1. Peel and dice the shallots.
2. Heat 1 tablespoon of olive oil in a pan and fry the shallots in it until translucent. Add the peas and beans and stir-fry for 5 minutes. Add the water and coconut milk and season with salt and pepper. Add vegetable stock. Bring the soup to the boil once and then simmer for 20 minutes.
3. Preheat the oven. Peel the avocado and cut into cubes. Sprinkle with the allspice and grill in the oven for 3 minutes.
4. Peel the red onion and cut into cubes. Cut the Japanese tofu into cubes. Heat 1 tablespoon of olive oil in the pan and fry both well.
5. Puree the soup after 20 minutes. Season to taste with salt, pepper and sambal oelek. Serve the avocado and tofu mixture in small bowls.
6. https://www.vegan-cooking-with-thalija.de/archive/1000