Pea soup with tofu

Meat eaters can use smoked pork belly instead of or with tofu

Ingredients

• 1 cup split peas
• 200 g frozen green peas
• 2 large onions
• 200 g hard tofu
• about 80 g cornstarch
• olive oil
• smoked paprika
• salt, freshly ground black pepper

Directions

1. Soak peas in room temperature water for 6 hours. Drain.
2. Peel and finely chop the onion. Place the onions in a heavy-bottomed saucepan and sauté until golden brown, 10 minutes.
3. Add peas and 1.5 L of room temperature water to a saucepan. Bring to a boil, season with salt, cook for 1 hour and 20 minutes.
4. Add frozen green peas to the soup, season with salt and pepper, cook for 5 minutes.
5. At the same time, cut the tofu into 2 cm cubes, roll in starch, shake off excess. Fry the tofu in a skillet with olive oil until golden brown, 5-7 minutes.
6. Pour soup into bowls, add tofu, sprinkle with smoked paprika and serve.