Looking for a hearty vegan soup recipe in Malta that’s full of flavour and plant-based goodness? This Smoky Tofu & Cabbage Soup is a one-pot wonder that combines local favourites like 3 Leaves beans and Soyavit smoked tofu with rich Biona tomatoes and warming herbs. It’s a deliciously comforting dish that’s high in protein, vegan-friendly, and perfect for meal prep. Whether you’re following a plant-based lifestyle or simply looking for meat-free comfort food, this smoky cabbage soup will warm your heart and nourish your body.
Sauté the base: Add the tofu: Build the flavour: Add the rest: Simmer: Serve:
Ingredients
Instructions
Heat the olive oil in a large pot over medium heat. Add the carrots, red onion, green onions, and a pinch of salt and pepper. Cook for about 8 minutes, stirring occasionally, until softened and fragrant.
Stir in the smoked tofu and let it cook for 2–3 minutes, allowing it to brown slightly and develop its smoky flavour.
Add the white wine vinegar, smoked paprika, thyme, mixed herbs, soy sauce, and Blue Elephant Red Sauce. Mix well to coat everything evenly.
Pour in the diced tomatoes, vegetable broth, cannellini beans, garlic, potatoes, and cabbage. Stir to combine.
Cover and simmer gently for 25–30 minutes, or until the potatoes and cabbage are tender and the flavours have come together.
Taste and adjust seasoning with more salt, pepper, or soy sauce if needed. Garnish with fresh parsley and serve warm — perfect with crusty bread or a sprinkle of Dragon nutritional yeast.
