In this recipe I’ve veganized Sopa de Ajo, the famous garlic soup from the Spanish island Mallorca. Including the curdled egg. That adds the wonderful texture to the amazing, aromatic taste of the soup.
Served with a crispy, coated maritime tofu skewer (fried tofu fish) and crunchy croutons.
Some fresh parsley on top and all parts of this dish come together for a fantastic and perfect experience of flavours.

Ingediences:

Sopa De Ajo:
20 cloves of garlic, finely chopped
4 slices of toast, diced
5 tbsp olive oil
4 tomatoes
1 l vegetable stock
1 bay leaf
1 tsp oregano
1/2 tsp paprika
1/4 tsp chilli powder
salt

1 tbsp parsley, chopped

Vegan curdled egg:
2 tbsp gram flower, mixed with 6 tbsp of water
1/2 tsp turmeric
1/4 tsp kalak namak (Indian black salt)

Croutons:
2 slices of toast, diced
1/4 tsp salt
1/4 tsp paprika
3 tbsp olive oil

 Maritime tofu skewer:
200 g tofu
1 sheet nori
Marinade:
1 lemon, the juice
6 tbsp olive oil
2 tsp nori flakes
1 tsp salt
1/2 tsp pepper
1 tsp dried dill
1 tsp dried parsley
1/2 tsp mustard powder
1/2 tsp fennel seeds, grounded
Panade:
2 tbsp gram flour, mixed with 6 tbsp of water
1/4 tsp nori flakes
1/2 tsp salt
1/4 tsp pepper
breadcrumbs or panko

oil for frying

Directions:

Sopa De Ajo:
Cut a small cross into the skin of the tomatoes. Bring a large saucepan of water to a boil and add the tomatoes. Leave them in the hot water for 1-2 minutes, until their skin comes of. Peel the tomatoes and cut them into dices.

Heat up some oil in a medium sized saucepan. Fry the garlic and bread until it becomes crispy. Add the skinned tomatoes and let everything cook for a few minutes. Now add the vegetable stock, bay leaf, oregano, paprika and chilli.
Let the soup simmer for about 15 minutes. Take out the bay leaf.
Use a stick blender to blend to a smooth purée. Add salt to taste

Vegan curdled egg:
Mix the gram flour, water, kurkuma and kalak namak and stir well.
Bring the Sopa de Ajo to a boil and pour in the gram flour batter. Take the soup of the stove.

Croutons:
Heat up the olive oil in a pan and fry the diced toast until it becomes golden brown and crispy. Sprinkle with salt and paprika.

Maritime tofu skewer:
Preheat the oven to 180°C (360°F) on upper and lower heat.
Cut the tofu into 1.5-2 cm large dices.
Stir together all ingredients for the marinade. Add the marinade to a small casserole and turn the tofu in it.
Bake the tofu inside the marinade for 20 minutes. Turn over the tofu and bake again for another 20 minutes

Use a pair of scissors to cut the nori sheet into stripes. They should have about the same width as the tofu cubes. Wrap the stripes around the tofu cubes. Wet a finger with a bit of water to glue the end of the stripe to itself. Just press the wet part onto a dry one.

Mix a batter with the gram flour, water, nori flakes, salt and pepper.
Dunk the tofu cubes into the batter and cover them from all sides. Roll them in breadcrumbs or panko immediately.
Heat some oil in a pan. The bottom of the pan should be fully covered and the oil shoul be 3-4 mm deep.
Fry the coated tofu cubes from all sides, until they become crispy.
Put them on little skewers.

Serve the sopa de ajo in bowls with a tofu skewer, croutons and garnish with parsley.

Enjoy your meal!

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Sopa De Ajo - Mallorca's garlic soup with a maritime tofu skewer and croutons
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