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Vegan Tofu Borsch

Author: Thomas
A comforting beetroot soup with cabbage, marinated tofu and cashew sour cream to warm up a cold winter evening.
5 from 9 votes
Prep Time : 20 mins
Cook Time : 1 hr
Servings 6 servings
Calories 273 kcal


Marinated tofu

  • 9 ounces extra firm tofu
  • 2 tablespoon soy sauce
  • 1 tablespoon oil
  • 2 teaspoon maple syrup

Borsch (Beet Soup)

  • 11 cups water
  • 2 teaspoon salt
  • 1 tablespoon coconut sugar
  • 4 small beets
  • 3 carrots
  • ½ white cabbage
  • 2 onions finely sliced
  • 2 tablespoon tomato paste
  • 2 cloves of garlic minced
  • 1 tablespoon lemon juice
  • fresh parsley

Cashew sour cream (optional)

  • 1 cup raw cashews soaked overnight
  • ½ cup water
  • ¼ teaspoon salt
  • 2 teaspoon lemon juice or more to taste, depending on how sour you like it


Marinated tofu

  • 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.
  • About 5 minutes before the soup is ready, heat one tablespoon oil in a large iron skillet over medium heat. Add the tofu and sauté on each side for 3-4 minutes, or until slightly brown and crispy.


  • 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 ½-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 ¾-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.
  • After 30 minutes, add the cabbage and shredded beetroot to the pot and let simmer covered for another 30 minutes. Remove from heat, and stir in the raw chopped garlic and lemon juice. Taste and adjust saltiness if needed.
  • 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.

Cashew sour cream

  • 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.


Recipe inspired by Ukrainian borsch by European Market Deli and Cafe and Russian borsch by Marina V.


Serving: 1 serving (with cashew cream)Calories: 273 kcalCarbohydrates: 29.4 gProtein: 10.5 gFat: 14.9 gFiber: 6.3 gSugar: 14.6 g
Course : Main Course, Soup
Cuisine : Russian, Ukrainian
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