Vegan Lasagna Soup with Tofu Ricotta
This Vegan Lasagna Soup is a hearty Italian-inspired soup that captures the flavors of traditional lasagna. Rich tomato broth, baked tofu crumbles, lasagna noodles, basil, and tofu ricotta are served together all in one bowl for a satisfying and cozy dinner.
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Servings: 6 Servings
Ingredients
Tofu Crumbles
- ½ Block Extra-Firm Tofu
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 1 teaspoon Cornstarch
- 1 tablespoon Nutritional Yeast
- 2 teaspoons Italian Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- Pinch Red Pepper Flakes
Tofu Ricotta
- 14 ounce Block Firm Tofu
- 2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 2 teaspoons Yellow Miso Paste
- 1 Garlic Clove finely minced
- ¼ cup Nutritional Yeast
- ½ teaspoon Kosher Salt more to taste
- ¼ teaspoon Black Pepper more to taste
Lasagna Soup:
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion minced
- 4-5 Garlic Cloves minced
- 2 teaspoons Italian Seasonings
- 2 teaspoons Kosher Salt more to taste
- ¼ teaspoon Black Pepper
- 4 ½ cups Vegetable Broth
- 1 28 oz Can of Crushed Tomatoes
- 8 Lasagna Noodles gluten-free if needed
- ¼ cup Chopped Basil more for garnish
Instructions
- Preheat oven to 400F.
- First, make the tofu crumbles by crumbling half a block of extra-firm tofu and squeezing out as much water as possible. Alternatively, use a tofu press and press for 15 minutes.
- Whisk together the olive oil, tomato paste, cornstarch, nutritional yeast, and all the seasonings in a small bowl then add it to the crumbled tofu. Mix until well-combined.
- Spread on to a baking tray and bake for 20-25 minutes or until golden brown and crispy. Set aside.
- While the tofu is baking, make the tofu ricotta. Crumble the tofu into a food processor along with the remaining ingredients. Pulse until smooth and creamy. Taste and adjust salt to your preference. Set aside.
- Heat a large soup pot over medium-high heat and add the olive oil. Sauté the onion until soft and starting to brown, about 7 to 10 minutes.
- Add the garlic, Italian seasonings, salt, and black pepper and sauté for another 2 minutes.
- Pour in the can of crushed tomatoes and the vegetable broth. Bring to a boil then cover and reduce to a simmer for 20 minutes.
- Break up the lasagna noodles in to small pieces and add into the soup. Bring back to a simmer and continue to cook for about 15 minutes or until the noodles are cooked.
- Stir in the baked tofu crumbles and chopped basil.
- Divide the soup in to serving bowls and top with tofu ricotta, fresh basil, and red chili flakes. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Storage: Allow the soup to cool completely and then store it in an airtight container in the refrigerator for up to 4 days.
Reheat: You might need to add a splash of broth before reheating since the noodles tend to soak up some of the liquid. Reheat on the stovetop over medium heat or microwave it until it's warmed through.
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