Vegan Tomato Gnocchi Soup with Tofu
This Vegan Tomato Gnocchi Soup is a hearty, dairy-free dinner made with simple pantry ingredients. Soft gnocchi, seasoned tofu, and a rich tomato base come together in one pot in under 45 minutes. It’s filling enough for a main dish and easy enough for any weeknight.
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Servings: 6 people
Ingredients
Tofu Crumbles
- ½ block Extra-Firm Tofu drained, no need to press
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste optional
- 1 tablespoon Nutritional Yeast
- 2 teaspoons Italian Seasonings
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
Tomato Gnocchi Soup
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion diced
- 3-4 Garlic Cloves minced
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 2 teaspoons Kosher Salt more or less to preference, see note
- ¼ teaspoon Black Pepper
- ½ teaspoon Red Chili Flakes or to preference
- 4 cups Low-Sodium Vegetable Broth
- 28 oz can Fire-Roasted Crushed Tomatoes see note
- 2 tablespoons Nutritional Yeast
- 1 package Shelf Stable Gnocchi not all are vegan, check ingredients
- 1 cup chopped Kale or spinach
- 1-2 tablespoons chopped Basil more for garnish
- 1-2 teaspoons Agave Syrup or sugar, optional
- ½ cup Vegan Parmesan for serving, optional
- 1 batch Tofu Ricotta for serving
Instructions
- Preheat oven to 400F.
- Crumble the tofu into small pieces with your hands, squeezing out as much moisture as possible.
- In a bowl, toss crumbled tofu with olive oil, tomato paste, nutritional yeast, Italian seasoning, onion powder, garlic powder, salt, and black pepper.
- Spread evenly on a parchment-lined baking sheet.
- Bake for 25-30 minutes, stirring halfway, until golden and slightly crispy. Set aside.
- Start the gnocchi soup by heating the olive oil in a large pot over medium-high heat. Add diced onion and sauté until translucent and starting to brown, about 7-10 minutes.
- Stir in the minced garlic, basil, oregano, parsley, salt (see note, start with half), black pepper, and red chili flakes. Cook 1-2 minutes until fragrant.
- Pour in the vegetable broth and crushed tomatoes. Stir to combine. Use an immersion blender to pulse a few times to get a smooth consistency. If you don't have an immersion blender, see note.
- Bring to a boil, then reduce heat to low. Cover with lid and simmer for 20 minutes.
- Add uncooked gnocchi and simmer uncovered for 5–6 minutes, or until gnocchi are pillow-soft.
- Stir in the chopped kale, nutritional yeast, fresh basil, and baked tofu crumbles. Simmer for 1 more minute. Taste the soup and adjust the salt as needed. If the tomatoes are a bit acidic, add 1–2 teaspoons of agave syrup, a little at a time, until balanced.
- Finish with a dollop of tofu ricotta (if using), a sprinkle of vegan parmesan, and a handful of fresh chopped basil. Serve and enjoy!
Notes
If you don't have fire-roasted crushed tomatoes, you can use regular crushed tomatoes, diced tomatoes, or canned whole peeled tomatoes.
But I would avoid tomato sauce as it won't have quite the same fresh tomato flavor.
When blending hot liquids, steam needs to escape. An immersion blender works best, but if you don’t have one, pulse the crushed tomatoes in a regular blender before adding them to the soup to achieve a similar texture.
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.
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