Colombian Breakfast Soup

Changua is a beloved breakfast soup from Colombia’s Andes mountains, traditionally made with milk, eggs, and cheese. This plant-based version keeps its essence while feeling lighter. Served hot with fresh bread for dipping, its creamy broth, tender tofu, and fragrant cilantro carry the same comfort and tradition.

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Ingredients

SERVINGS:

Calories: 265 Protein: 13 g

Tofu “cheese”:

.3333 blocks block extra-firm tofu, pressed
pinch of salt

Chickpea “egg”:

.333 cups chickpea flour
.333 cups water
1.0 tsp. salt
1.0 tsp. nutritional yeast
0.125 tsp. turmeric

Soup:

3.0 green onions (scallions), with stalk and leaves
3.0 cups oat milk
.5 tsp. salt
black pepper to taste

To serve:

thick vegan bread
chopped cilantro

Preparation

Prepare the tofu: Slice the tofu into long strips. Add a pinch of salt to each slice and let rest.

Prepare the chickpea egg: Mix all ingredients from the “chickpea egg” section.

Prepare the soup: Chop the green onions (stalk and leaves). In a pot over medium heat, add the oat milk, chopped green onions, salt, and pepper. Stir and heat until boiling.

Add the chickpea egg: Once the milk is boiling, lower the heat. Using a spoon, drop the chickpea mixture into the soup gradually, one spoonful at a time. Repeat until all mixture is used. Let simmer gently for 5 minutes without stirring.

Serve: In two soup bowls, place the tofu slices and bread. Pour the soup evenly into both bowls. Top with cilantro and enjoy this nourishing and delicious breakfast.