‘Nduja (but Tofu!) Soup

This ‘Nduja Soup is my go-to, easy, high-protein, fully plant-based soup that somehow always hits the spot. It’s spicy, tomatoey, filled with healthy ingredients and it uses tofu as the base, but somehow still reminds me of pepperoni pizza. Call me crazy, but I hold to it! This tofu soup got its name because it was modeled after the Italian meat, ‘Nduja, which is a spicy, spreadable pork sausage that also gives strong pepperoni vibes. But of course, this soup is fully plant-based and perfectly vegetarian-friendly, which is why I’m calling it “‘Nduja” soup. It’s not quite the real thing, but vibrant red, spicy and so filled with flavor that you might have some of your more meat-inclined friends fooled.

Serve this with rice or crusty bread and you have yourself a complete dinner that’s protein-packed, filled with vegetables and overflowing with flavor. The bright red color is just asking for a smattering of parmesan, and adding a healthy grating of that never hurt anyone.

What is ‘Nduja, and why does this tofu soup mimic it?

‘Nduja originates from the Calabria region in Italy, which is also where Calabrian chilies come from. This pork sausage is known for its spice because Calabrian chilies are incorporated into the ground meat. However, there’s also a distinct funkiness that comes from the processing of the pork. It’s a unique, smoky sausage that has a really nuanced flavor. ‘Nduja is typically stored in sausage casing, but when it’s time to eat, the meat inside is removed and eaten as a spread with bread, added to pasta sauces or as a topping on pizza.

This “‘nduja” tofu soup tastes like the real thing because of the spices, liquid smoke, and the Calabrian chilies. But the other flavors in this soup, like fennel seeds, a hefty amount of tomato paste and root veggies, truly make it taste like ‘nduja. It’s plant-based, just so all us vegan/veg/pescatarians don’t miss out!

The ingredients you’ll need for this vegetarian soup

This soup will make you want to cozy up on the couch and watch your favorite chilly-weather movies. It’s comforting, hearty and will fill you right up. Plus, these ingredients are easy to come by, so there’s no long grocery store visit required to make this soup! Here’s what you’ll need:

• 2 medium leeks, green tops removed
• 2 medium carrots
• 5 garlic cloves, grated
• Extra-virgin olive oil
• Diamond Crystal kosher salt
• 6 tablespoons tomato paste
• 1 1/2 teaspoons fennel seeds
• 2 tablespoons Chopped Calabrian Peppers, I like the Divina brand
• 1 teaspoon Liquid Smoke, optional, but really delicious
• Freshly ground black pepper
• 1 (16-ounce) pack of extra firm tofu
• 6 cups of vegetable broth or water
• 3 ounces fresh parmesan cheese, optional, for grating

Bringing this Italian-inspired soup together

There’s nothing intense or difficult about making this soup. Everything comes together in one pot after doing some chopping, then simmers on its own for a while to build flavor. It’s so simple and easy with big flavor pay-off, which is one of the reasons I love this soup so much. It’s also filled with protein from the get-go, so it needs no big modifications to become the full meal.

Preparing the veggies and broth

• Halve the leeks lengthwise and clean them well. Thinly slice them crosswise.
• Halve the carrots lengthwise and thinly slice them crosswise.
• Set a large dutch oven over medium heat. Add 1/4 cup of olive oil and let it heat up for a few minutes.
• Add in the leeks and carrots and stir. Season with salt. Cook down for 5-7 minutes or until the leeks have softened. Then add the garlic and stir to combine. Cook for another 2-3 minutes or until the garlic no longer has any raw smell to it.
• Add the tomato paste, fennel seeds, chopped Calabrian peppers, and liquid smoke to the pot. Stir to combine and season with a few good pinches of salt and cracks of black pepper. Add another drizzle or so of olive oil here to help everything mix together.
• Cook down the tomato paste for 4-5 minutes, or until it is a shade darker in color and deeply fragrant.

adding the protein

• Drain the tofu and tear it into big chunks. Add these to the pot and mix, breaking up some chunks but leaving most whole. Season with salt and pepper.
• Add the broth or water and bring the pot to a low simmer. The flavor will build over time, so expect to simmer off at least half a cup to a cup of broth. Simmer for 45 minutes uncovered. Taste, and season as preferred.
• To serve, scoop the soup into bowls and grate fresh parmesan cheese over the top. The cheese should melt into the soup. Delicious.

And that’s everything for this ‘Nduja (but Tofu!) Soup!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.