Description
A hearty vegan lasagna soup that combines rich tomato flavors with cheesy tofu crumbles for a comforting meal.
Ingredients
Scale
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce (gluten-free if preferred)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
- 1 block (350g) extra-firm tofu, crumbled
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 (28oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 10 uncooked lasagna noodles (215g), broken into large pieces
- Optional toppings: Melty Stretchy Gooey Vegan Mozzarella, Parmegan, fresh basil leaves
Instructions
- Preheat your oven to 350F (180C) and line a baking sheet with parchment paper.
- In a bowl, mix nutritional yeast, soy sauce, olive oil, chili powder, garlic powder, and liquid smoke to create a marinade.
- Crumble the tofu into the marinade and coat it well.
- Spread the crumbles on the baking sheet and bake for 35 to 45 minutes, stirring occasionally until browned.
- In a large soup pot, heat olive oil and sauté the onion and garlic for about 5 minutes until softened.
- Add vegetable broth, crushed tomatoes, oregano, and basil. Stir and let simmer for 10 minutes.
- Stir in the broken lasagna noodles and cook for 7-10 minutes until al dente.
- Add the baked tofu crumbles and cook for an additional minute.
- If the soup thickens, add more broth or water to adjust consistency.
- Serve in bowls and garnish with toppings of choice.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg