This recipe for this Vegan Cioppino Soup came to me when I rediscovered photos I took during a trip to San Francisco. A visit to Fishermans Wharf included, where I saw people eating traditional Cioppino Soup. Here is my vegan take on cioppino recipes, prepared in easy steps: tofu and rustic vegetables in a tasty tomato stew.
When you move from one place to another, there is a huge amount of work involved. One of the things I had to do was going through all my boxes with “stuff” and decide what to keep and what to throw away. And almost the same once you are in the new place. Where exactly does this go? How important is it? Should it be in front or in the back, or hidden again in some box or drawer.
I still found it quite funny that I found myself getting distracted from the actual task by inspecting whatever it was that I had in hand in great detail. I’m particularly easily distracted by photographs. One batch (yes, they were hardcopy photos that I had printed from the digital version!) of travel memories from a visit to San Francisco from a couple of years ago caught my attention. I probably did the whole sightseeing program: Golden Gate, Union Square, The Presidio, Fisherman’s Wharf, … Then it in a way shot into my mind: the memory of seeing people at the wharf having something that looked like a tomato soup or stew. A bit of research then suggested that it must have been something called Cioppino Soup – a fish stew.
How to make a Vegan Cioppino Soup?
No fish for me, obviously. But the thought lingered. Can I make some vegan stew that would be similar – a Vegan Cioppino Soup? I experimented a bit with how to do it. The main idea was to use two different kinds of tofu – smoked and natural, chopped in chunks. I sautéed those with onions and mushrooms before I added the diced tomatoes and a good handful of fresh herbs (try what you like, I went for a combination of parsley and cilantro). Garlic, salt, pepper, and a splash of balsamic give this stew extra spice.
After letting the Vegan Cioppino Soup cook on low heat for 15-20 minutes, my kitchen was already full of the aromas of the stew and I could hardly wait until I consumed it. I served it with more fresh herbs and roasted bread. Wonderful memories, wonderful food! 🙂
- 15 oz (400 g) tofu (I used smoked and natural tofu)
- 7 oz (200 g) mushrooms
- 1 onion, roughly chopped
- 2 15 oz (400 g) cans diced tomatoes
- 2 cloves garlic
- splash balsamico
- 1 Tbs olive oil
- salt, pepper to taste
- Start off with chopping the tofu, mushrooms, and onion roughly into bits.
- In a large sauce pan, heat the olive oil. Add the tofu, mushrooms, and onion. Sauté for a couple of minutes, then mix in the diced tomatoes. Reduce heat.
- Add the garlic (squeezed), balsamico, and herbs (I used parsley and cilantro). Season with salt and pepper. Let cook on low heat for 15-20 minu
The Vegan Cioppino Soup Elsewhere
- Connoisseurus Veg – 50 Cozy Vegan Fall Stews – October 28, 2015