1

Preheat oven to 180°C.

2

Pat tofu dry, cube, and marinate with Cajun powder.

3

Cut pumpkin, sweet potato, onion, garlic, chili, and tomatoes, then place on baking tray, drizzle with olive oil, and sprinkle with rosemary.

4

Roast veggies for 30 mins or until tender.

5

Transfer roasted veggies to soup pan with 500ml water and bouillon cube, cook until soft.

6

Blend the soup.

7

Fry marinated tofu in a thin layer of olive oil until golden and crispy.

8

Serve soup topped with crispy tofu and spring onion rings.