'Nduja (but Tofu!) Soup

• servings: 5 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

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)

Directions

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.

Drain the tofu and tear it into big chunks. Add these in 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 a 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.