Scotch broth is a hearty, delicious and traditional Scottish dish, perfect for an autumn or winter evening when you need to get some warmth into you! My veganised version uses braised tofu to add a bit of texture and chewiness to it, but you could use other ingredients such as chunks of pressed firm tofu or store-bought vegan meats in its place, or even leave it out entirely if you prefer! Many recipes also add in a couple of sticks of chopped celery at the beginning, but as I’m not a huge celery fan I tend to leave them out.
Recipe: Scotch Broth with Braised Tofu
|Some of the ingredients for Scotch Broth. Okay, so it's missing the swede and the yellow split peas, plus you can hardly see the pearl barley, but surely the double cat content makes up for it?|
Serves 6-8 people
- 1 tin (225g) braised tofu, broken into small chunks
- 1 leek, roughly chopped
- 1 large or 2 medium onions, thinly sliced
- 2 carrots, roughly chopped
- olive oil
- 3l veg stock
- 1 small swede, peeled and roughly chopped
- 1 large potato, roughly chopped
- 100g pearl barley
- 100g yellow split peas (or green split peas, or a mix of both if you prefer)
- 1 small bunch fresh parsley to garnish
- 1 loaf of crusty bread
Place the leek, onions and carrots in a large saucepan with a dash of olive oil and cook on a low heat for about 20 minutes, until softened.
Add the vegetable stock to the pan, bring to the boil and simmer for about 20 minutes. Add the swede, potato, pearl barley and split peas, then simmer for about another 45 minutes.
Take the pot off the hob and whisk the soup to break down the potato and bind the soup together.
Return to the heat, and on a low heat stir in the braised tofu and gently simmer for about 5 minutes more, seasoning with salt and black pepper to taste.
Serve sprinkled with parsley and with crusty bread on the side.