This is a seriously delicious soup. The limes, the taste of roasted garlic, some creaminess from the (also roasted) tomatoes, and the crispy tortilla strips together are true perfection, especially if you like sour things like I do. I used a recipe from saveur.com, but veganized it by using tofu instead of chicken, which is maybe a bit odd since sopa de lima is actually a traditional chicken (or, even more traditionally, turkey) soup from the Yucatan region of Mexico. In fact, it’s a recipe that goes back to Mayan times. But honestly, with all the strong flavors in this soup I find the protein is almost not needed, I just added the tofu to give it some bite.
Vegan sopa de lima
- About 200 grams of firm tofu
- One tablespoon of soy sauce
- Half a teaspoon of agave nectar
- One wheat or corn tortilla, cut in strips
- One teaspoon of vegetable oil
- Two good handfuls of plum or cherry tomatoes, halved
- Five cloves of garlic, peeled
- Two whole limes, peeled, plus another lime, sliced
- Fresh chiles, one or more, depending on the heat
- About 750 ml, three cups of vegetable stock
- Half a stick of cinnamon, or half a teaspoon of ground cinnamon
- Half a teaspoon of dried oregano
- A bit of cilantro
- Pre-heat the oven to 180 degrees Celsius (350 F). Cut the tofu into thick slices and spread them on a paper towel. Place another paper towel on top and squeeze them dry. Let them rest for a few minutes and change the paper towels if necessary. Mix the agave nectar and soy sauce in a bowl and add the tofu pieces, let them marinate for a few minutes.
- Meanwhile, heat the vegetable oil in a pan and when hot, fry the tortilla strips, tossing them a bit so they brown nicely on all sides. Set them aside on a paper towel to drain.
- Place the tomatoes (saving four, which will be added later), garlic, and chiles on a tinfoil-lined oven rack.
- Take the tofu pieces out of their marinade and place them on another oven rack lined with tinfoil.
- Roast the tofu and the veggies for about ten minutes. Check on them to make sure nothing burns and turn the tofu once halfway in.
- When ready, turn off the oven and set the tofu aside. Remove stems and seeds from chiles and cut them into thin slices, also set aside.
- Add the peeled limes, garlic and tomatoes with a cup of vegetable stock to a food processor and puree until smooth.
- Add this mixture to a saucepan along with the rest of the stock, the oregano and the cinnamon and bring to a boil. Let the soup simmer for ten minutes, then strain it.
- For serving divide the tofu, the tortilla strips, two halved cherry tomatoes, the chiles and a few slices of lime among the serving bowls and pour in the strained broth. Garnish with a few fresh leaves of cilantro.