There’s nothing like a bowl of Soul-Warming Vegan Split Pea Soup with Smoky Ham-Style Tofu to bring comfort on a cold day. This hearty and wholesome soup is packed with tender green split peas, savory vegetables, and the bold, smoky flavor of seasoned tofu—offering a perfect plant-based twist on the traditional ham-infused version.
Rich in protein, fiber, and earthy goodness, this split pea soup is ideal for a nourishing weeknight meal, meal prep, or a cozy gathering with loved ones.
Why You’ll Love This Recipe
- Hearty and Filling: Packed with plant-based protein and fiber to keep you satisfied.
- Smoky and Flavorful: Ham-style tofu adds a deep, smoky flavor that complements the peas.
- Easy to Make: A one-pot wonder that’s simple and comforting.
- Meal Prep-Friendly: Tastes even better the next day and freezes beautifully.
Ingredients
For the Soup:
- 1 tablespoon olive oil (or vegetable broth for oil-free cooking)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dried green split peas, rinsed and sorted
- 6 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
For the Smoky Ham-Style Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cut into small cubes
- 1 tablespoon soy sauce or tamari
- 1 teaspoon liquid smoke
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (optional, for frying)
Optional Garnishes:
- Chopped fresh parsley
- Croutons or crusty bread on the side
Ingredient Breakdown
Split Peas
These protein- and fiber-rich legumes break down as they cook, creating a naturally creamy texture for the soup.
Smoky Tofu
This seasoned tofu mimics the smoky, salty flavor of traditional ham, adding depth and a satisfying bite to the soup.
Smoked Paprika
A key ingredient for achieving that smoky, savory flavor in both the soup and tofu.
Instructions
Step 1: Prepare the Smoky Tofu
- In a small bowl, whisk together soy sauce, liquid smoke, maple syrup, and smoked paprika.
- Toss the tofu cubes in the marinade and let sit for at least 15 minutes to absorb the flavors.
- Heat olive oil in a skillet over medium heat (or use a non-stick pan for oil-free). Add the marinated tofu and cook for 4-5 minutes, stirring occasionally, until golden and slightly crispy. Set aside.
Step 2: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute, until fragrant.
Step 3: Cook the Soup
- Add the rinsed split peas, vegetable broth, smoked paprika, dried thyme, and bay leaf to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the peas are tender and the soup is thickened.
Step 4: Season and Serve
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Stir in half of the smoky tofu cubes for added flavor.
Step 5: Garnish and Enjoy
- Ladle the soup into bowls and top with the remaining smoky tofu and fresh parsley.
- Serve with crusty bread or croutons on the side.
Picture Gallery
Tips and Variations
- Adjust the Thickness: If the soup is too thick, add a splash of vegetable broth or water until it reaches your desired consistency.
- Add More Veggies: Include diced potatoes, parsnips, or frozen peas for extra heartiness.
- Make It Oil-Free: Sauté the vegetables in vegetable broth and bake or air-fry the tofu instead of pan-frying.
- Switch the Protein: Use tempeh bacon or smoky seitan as an alternative to tofu.
- Freeze It: This soup freezes well. Portion into airtight containers and store for up to 3 months. Thaw and reheat on the stovetop when ready to enjoy.
Nutritional Information (Per Serving – 1/4 of Recipe)
- Calories: 310
- Protein: 18g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 13g
- Iron: 20% of the daily value
- Vitamin A: 60% of the daily value
This soup is a hearty, nutrient-packed meal that’s both satisfying and nourishing.
Conclusion
This Soul-Warming Vegan Split Pea Soup with Smoky Ham-Style Tofu is the perfect dish for chilly evenings, meal prepping, or whenever you’re craving a comforting bowl of goodness. With its rich, smoky flavors and wholesome ingredients, it’s sure to become a favorite in your plant-based recipe collection.
Give it a try and let us know how it turned out! Share your favorite additions or tweaks in the comments below, and don’t forget to tag us on social media with your creations.
Frequently Asked Questions
1. Can I use yellow split peas instead of green?
Yes! Yellow split peas work just as well and have a slightly milder flavor.
2. What can I use instead of liquid smoke?
You can substitute smoked paprika or a dash of chipotle powder for a smoky flavor.
3. How long does this soup keep in the fridge?
Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
4. Can I make this soup in a slow cooker?
Absolutely! Add all the soup ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Prepare the tofu separately.
5. What pairs well with this soup?
Serve with crusty bread, a side salad, or roasted vegetables for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.