This easy vegan split pea soup recipe is hearty, flavor-packed, warming, and lick the bowl scrumptious! There is a reason this classic soup recipe is a staple for many: it's easy to make, it uses inexpensive ingredients, and oh my is it ever delicious.
Traditionally split pea soup is made with ham making it not vegan at all, but in my recipe, I coat small cubes of tofu in liquid smoke before baking it, which results in chewy smoky blissful tofu bites. Seriously, you may have to stop yourself from eating all the tofu straight from the pan!
Vegan split pea soup does require several ingredients and about an hour to make, but every ingredient I use is easy to find at your local grocery store, and every step is very simple. Most of the time is spent letting the soup simmer and the tofu bake. So it's actually a very easy meal to prepare, my kinda recipe.
I'm in love with how flavourful but also how healthy this soup is! Vegan split pea soup has become a regular for me during the chillier months. This soup is also the perfect make-ahead meal. It stores well in the fridge and can even be frozen. While you can stir the tofu into the soup, the tofu won't stay as chewy so I like to store the prepared tofu and the prepared soup seperately.
How to make Easy Vegan Split Pea Soup with Tofu Ham:
I like to make the tofu ham first, because the tofu will get chewier the longer it sits out... and I LOVE chewy 🙂
To make the tofu ham: Mix the soy sauce, liquid smoke, and garlic powder in a large bowl. Add the tofu and toss well to coat.
Spread the tofu on the baking sheet and bake for 30 - 40 minutes, stopping to stir a few times, until the tofu is golden brown and chewy. The tofu will get chewier as it sits out.
Next, make the split pea soup:
In the meantime, melt the vegan butter in a large soup pot over medium-high heat. Add the carrot, celery, onion, and garlic and sauté for about 5 minutes until the onions turn translucent and begin to brown.
Add the vegetable broth, split peas, bay leaves, thyme, salt, and pepper.
Bring to a simmer and cook for 30 -45 minutes, stirring occasionally, until the split peas are cooked through and the soup has reached your desired thickness and mushiness. If your soup is too thin, simply cook it longer until it reaches desired thickness. If your soup gets too thick, add a splash more vegetable broth or water to thin it out. Serve the soup hot with a handful of prepared tofu ham on top, and an optional sprinkle of fresh parsley.
Vegan split pea soup is the perfect make-ahead meal. It get's even better tasting the longer it hangs around, and the tofu bites get even chewier the longer they sit around. I like to serve this as a main with a slice of garlic bread.
Bon appetegan!
Sam Turnbull.
Easy Vegan Split Pea Soup with Smoky Tofu Ham
Ingredients
For the tofu ham:
- 2 tablespoons soy sauce, (gluten-free if preffered)
- 1 teaspoon liquid smoke
- ½ teaspoon garlic powder
- 1 block (12oz) extra-firm tofu, chopped into small cubes
For the vegan split pea soup:
- 2 tablespoons vegan butter, (sub oil of choice if preferred)
- 2 medium carrots,, peeled and chopped
- 2 ribs celery, chopped
- 1 yellow onion,, chopped
- 4 cloves garlic,, minced or pressed
- 8 cups vegetable broth
- 2 cups (1 pound) dried green split peas, rinsed
- 2 bay leaves
- 2 teaspoons dried thyme leaves
- ½ teaspoon salt, (or to taste)
- ¼ teaspoon black pepper
- 1 handful parsley,, roughtly chopped (optional for garnish)
Instructions
To make the tofu ham:
- OVEN:Â Preheat your oven to 325F (170C). Lightly grease a large baking sheet or line it with parchment paper.AIR FRYER:Â Preheat your air fryer to 305F (160C).
- Mix the soy sauce, liquid smoke, and garlic powder in a large bowl. Add the tofu and toss well to coat. OVEN:Â Spread the tofu on the baking sheet and bake for 30 - 40 minutes, stopping to stir a few times, until the tofu is golden brown and chewy. The tofu will get chewier as it sits out.AIR FRYER:Â spread the tofu in the air fryer and fry for 20 - 28 minutes, stopping to shake a few times, until the tofu is golden brown and chewy. The tofu will get chewier as it sits out.
To make the split pea soup:
- In the meantime, melt the vegan butter in a large soup pot over medium-high heat. Add the carrot, celery, onion, and garlic and sauté for about 5 minutes until the onions turn translucent and begin to brown.
- Add the vegetable broth, split peas, bay leaves, thyme, salt, and pepper. Bring to a simmer and cook for 30 -45 minutes, stirring occasionally, until the split peas are cooked through and the soup has reached your desired thickness and mushiness. If your soup is too thin, simply cook it longer until it reaches desired thickness. If your soup gets too thick, add a splash more vegetable broth or water to thin it out. Serve the soup hot with a handful of prepared tofu ham on top, and an optional sprinkle of fresh parsley.
Notes
Nutrition
Sheila says
Excellent recipe, love the tofu bits
I used yellow split peas so I just learned they take much longer to cook. Next time I will use green but the yellow is delicious too. Just takes a few hours longer to simmer.
Mark says
Fantastic! Flavour was brilliant. I had to add some arrowroot flower to thicken it up, but turned out amazing.
Ruth says
Hi Sam! I have been meaning to make split pea soup (with green peas) for a while, bought the peas, but never got around to it. I saw your recipe in your email today. The first one was for this soup, and it looked so good! I had all the ingredients, including the tofu, so got right to it. I was also reading another recipe on the email, so when this soup was cooked I used my immersion blender to make it very smooth. Then re-read this recipe because in this picture the soup doesn't look smooth! Nope, you don't say to blend it! Duh! But it is delicious that way too! The tofu ham is amazing! I had two bowls for my lunch just now. It is so good. Will definitely make this one again. I make soups to portion and freeze, for lunch every day with a salad, and love to mix it up with a variety to choose from. I will probably make several more from your list.
I love your cookbooks, own them both. I bought Fuss Free Vegan for myself for Christmas when I first decided to give up meat/eggs/dairy/cheese in Dec 2017. And I've been following you every since. Thank you so much for amazing, easy, delicious recipes. You're awesome!
Jess @ IDTLC Support says
It sounds like your soup turned out super delicious! The whole team is thankful for your support!
Tracy says
Super yummy and great for these chilly nights. This is part of winter dinner rotation.
Jess @ IDTLC Support says
We're so happy you like this soup!
Jennifer says
I just love pea soup, and since becoming vegan this spring hadn’t eaten any because I was unsure how to substitute the ham. I’m so grateful I found your recipe!! We’ve tried several of your recipes and they are delicious and simple, which I love.
I bought both of your cookbooks, and ordered another copy of each for my daughter this year at Christmas!! She’s been struggling to find simple and healthy vegan recipes that don’t require bizarre and expensive ingredients…Voilà ! Your cookbooks to the rescue!! Thanks so much!!
Sam Turnbull says
Aww amazing. Thank you for your support!! 🙂
Christiane says
So good! Very comforting on a cool evening.
Sam Turnbull says
So happy you enjoyed it!