This isn’t a recipe from the family cookbook – instead it’s one that I’ve adapted over time inspired from recipes on the internet. A Fall favourite in our house.
It takes around 45 mins to an hour from start to finish so make sure you give yourself enough time. Stores well in the fridge and freezer.
Ingredients
- 2-3 tbsp Earth Balance
- 1/2 white onion, diced
- 2-3 cloves of garlic, minced
- 3-4 stalks of celery, chopped
- 2 large carrots
- 7 cups vegetable broth (I like to use 2-3 tbsp of Luda chickenless soup base with 7 cups water)
- 5 cups dry green split peas
- 1 tsp smoked paprika
- pinch of cumin (to taste)
- Salt and pepper (to taste)
- block of smoked tofu, cut into thin 1/4-1/2″ pieces
Yield: 10-12 cups (serves 8+)
Turn the Instant Pot on to Saute and melt the Earth Balance. Then add the onion and garlic and stir for a couple mins then add the celery and carrots. Continue stirring for another couple mins, until fragrant. Add paprika and cumin. Add the split peas and stir before adding the vegetable broth.
Close the lid and ensure the valve for pressure cooking is closed.
Set the timer to 15 minutes and then set to high pressure. It takes around 15 minutes for the Instant Pot to come to pressure.
Once it is done cooking, let the pressure release on its own for another 15 minutes before carefully opening the valve to release the rest of the pressure. Stir in the smoked tofu and serve with your favourite crusty bread. A ciabatta bun is pictured.
