Vegan Tofu Magiritsa (Greek Easter Soup)
Are you a fan of magiritsa? Then, you are in the right place since I love it too! So today, we will make a delicious tofu magiritsa to enjoy it at our festive table.
Ingredients
For the magiritsa:
- 150 g glutinous rice
- 200 g smoked tofu
- ½ lettuce
- 6 fresh onions
- 1 bunch of dill
- 5 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 pinch of freshly ground pepper
- 1 vegetable cube
- 50 ml white wine
- 1-1.5 l water
For the tahinolemono (vegan avgolemono):
- 2 tbsp tahini
- juice of 2 oranges
- 4 tbsp magiritsa broth
Instructions
For the magiritsa:
- Peel the onions (dry and fresh) and chop them finely.
- Add the oil to a saucepan and fry for 5 minutes over medium heat.
- Add salt, pepper, garlic powder, and onion and mix.
- Then, quench with white wine.
- Add the rice, lettuce, dill (after chopping it), and vegetable cube together with the water.
- Boil the magiritsa for 20 minutes in medium heat.
For the tahinolemono (vegan angolemono):
- A few minutes before the magiritsa is ready, prepare the tahinolemono.
- Add the tahini and lemon juice to a bowl and mix, gradually adding the hot broth of the magiritsa.
- Add the tahinolemono to the magiritsa slowly and let it set after we have turned off the eye.
- Serve while it's hot, and enjoy!
Notes
Extra Tip: Try another recipe for vegan mushroom magiritsa and bon appetit!