Part 1: Prepare the Tofu Bacon
1. Dice extra firm tofu into desired 'bacon' pieces and pat dry thoroughly.
2. In a bowl, combine 1/4 cup avocado oil, 1/4 cup low sodium soy sauce (or liquid aminos, coconut aminos, or vegan Worcestershire), 1 tbsp maple syrup, 1 tsp liquid smoke, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp chili powder, 1/2 tsp red chili flakes, and salt and pepper to taste.
3. Add the diced tofu to the marinade, ensuring all pieces are well coated.
4. Spread the marinated tofu evenly on a baking sheet.
5. Cook in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 35 minutes, checking periodically and flipping halfway through until crispy. Set aside.
Part 2: Prepare the Tempeh Sausage
1. Coat a pan with 3/4 tbsp avocado oil and sauté 1/2 diced yellow onion, 2 tsp Italian seasoning, 2 tsp fennel, 1 spring thyme, and 2 sage leaves until fragrant.
2. Crumble two 8oz tempeh packs into the pan and sauté until well combined, about 2-3 minutes.
3. Add 2 cups broth of choice and cook until fully absorbed.
4. Stir in 1/2 cup soy sauce and 1/4 cup tomato paste, then continue to sauté until the tempeh is golden brown, around 5 minutes. Set aside for the soup.
Part 3: Prepare the Cashew Cheese Sauce
1. If you don’t have a high-powered blender, soak 2 cups roasted unsalted cashews overnight or for at least 4 hours.
2. Combine the soaked (or unsoaked if using a powerful blender) cashews with 4 cups water, 1/4 cup nutritional yeast, 2 tbsp lemon juice, 4 cloves garlic, 1 tbsp miso paste, and a large pinch of salt in a high-powered blender.
3. Blend until completely smooth and creamy. Set aside.
Part 4: Assemble the Soup
1. In a large pot or Dutch oven, heat 1 tbsp avocado oil. Sauté 1/2 diced yellow onion and 10 minced garlic cloves until fragrant.
2. Add 1 tbsp Italian seasoning, salt, and pepper to taste, and continue to cook for another minute.
3. Coat the pan with 3/4 cup buttery white wine and let it reduce for a few minutes.
4. Add 7 diced golden potatoes, 1 pint (2 cups) favorite broth, and 1/2 of the prepared cashew cheese sauce (save the remaining half for another recipe or for extra creaminess if desired).
5. Top with 1 spring of fresh thyme and let the soup simmer until the potatoes are tender, stirring periodically, approximately 20-30 minutes.
6. Once the potatoes are tender, stir in the kale. Cook until the kale is wilted, about 3-5 minutes.
Part 5: Serve
1. Serve the hot soup topped with the prepared tofu bacon and tempeh sausage.
