Drain the tofu and wrap it in a paper towel. Place something heavy on top (a mason jar filled with water for example, or a heavy pan or skillet) and let the paper towel absorb the moisture for at least 15 minutes.

In the meantime, combine the soy sauce, oil and maple syrup in a bowl.

Unwrap the tofu, and cut it into small cubes, transfer it to the marinade bowl and toss to coat it with the marinade. Let it marinate while you prepare the soup.

Heat the water over medium heat in a large pan or stewpot. Add the salt and coconut sugar.

It's time to prepare the vegetables. For the beets: wash and peel them. Cut two of them into 1/2-inch cubes and roughly shred the other two. For the carrots: wash and peel them, and cut them into bite-size matchsticks. For the white cabbage: discard the core, slice the cabbage into 3/4-inch thick slices.

Add the cubed beetroot and the carrots to the water and bring to a boil. Reduce heat, cover and let simmer for 30 minutes.

In the meantime, heat one tablespoon of oil in a large skillet and add the sliced onions. Cook for about 10 minutes until they start to brown and caramelize. Stir in the tomato paste and remove from heat. Transfer the caramelized onions and the tomato paste to the soup pot.

Divide into serving bowls, top with the fried tofu, a dollop of cashew cream and fresh parley.

The soup will keep for up to 4 days in the refrigerator. It can also be served cold.

Drain the soaked cashews and rince them under cold water.

Place them in a blender with the water and blend on high, scraping the sides from time to time until you get a smooth and creamy consistency. Stir in the salt and lemon juice and blend a few more seconds. Taste and adjust the salt or lemon juice if needed.

Transfer to a small bowl, cover and keep in the refrigerator for up to 3 days.