Mexican bean soup with crispy, smoked tofu soups

Name: Mexican bean soup with crispy, smoked tofu soups
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 toe garlic; 3 el peanut oil; 2 tl smoked paprika; 70 g tomato paste; 400 g fresh Mexican stir fry vegetable; vegetable stock; 500 ml tap water; 200 g black beans in tin; 180 g Organic smoked tofu slices; 4 el creme fraiche

Homemade soup of black beans, paprika, tomato paste, Mexican vegetables, tofu and creme fraiche,

Ingredients

Directions

Slice the garlic. Heat the oil in a soup pan and fry the garlic, paprika and tomato puree for 3 minutes on low heat.
Add the stir-fry vegetable, the bouillon tablet and the water and bring to the boil.
Put the beans in a colander and rinse. Add to the soup and cook on low heat for 10 minutes.
In the meantime, heat the remaining oil in a frying pan and fry the tofu slices in 6 min. Until crispy. Drain on kitchen paper.
Divide the soup over deep bowls, scoop up the crème fraîche and spread the tofu sprouts over it.