Preheat the oven to 220°C. Heat the groundnut oil in a large saucepan over a medium heat, add the onion and sweat for two to three minutes until it begins to soften.
Add the sweet potato to the pan along with the garlic, ginger and turmeric and cook, stirring, for a further two to three minutes until nicely aromatic. Add the stock cube and measured water and stir to dissolve, then bring to a gentle simmer and cook for 20-25 minutes, or until the sweet potato pieces are nice and soft.
Meanwhile make the tofu. Place the tofu in an ovenproof dish. Whisk the rest of the ingredients together in a small bowl until smooth, pour over the tofu pieces and toss to combine. Cover with foil and roast for 20 minutes, then remove the foil and roast for a further five to ten minutes until golden and glistening. Set aside until needed (the tofu pieces will continue to firm as they cool).
Transfer the sweet potato mixture to a blender and blitz until completely smooth, then return to the pan and gently heat through, adding a little extra water if you feel the soup needs thinning out a little.
Once heated, divide the soup among bowls and top with the tofu pieces, a sprinkling of chilli flakes and some chopped chives.
Cook Share Eat Vegan: Delicious plant-based recipes for Everyone
Cook Share Eat Vegan is published by Mitchell Beazley. Images credited to Danielle Wood.
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