Description
A cozy, weeknight-friendly lasagna soup built around deeply golden baked tofu crumbles for satisfying plant protein. Broken lasagna noodles simmer in a bright tomato broth with Italian herbs, onion, and garlic, creating all the layers you love—just in spoonable form. Finish with creamy dollops and basil for a comforting bowl that reheats beautifully and adapts to whatever’s in your fridge.
Ingredients
1 block (12 oz) extra-firm tofu, crumbled
2 Tbsp nutritional yeast
1 Tbsp soy sauce or tamari
1 Tbsp olive oil
1 tsp chili powder
½ tsp garlic powder
Pinch smoked element (optional)
1 Tbsp olive oil (for soup)
1 yellow onion, chopped
4 cloves garlic, minced
6 cups vegetable broth
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
10 lasagna noodles, broken into pieces
Salt & pepper to taste
Optional toppings: creamy mozzarella-style dollops, parmesan-style topping, fresh basil
Instructions
Season the tofu (5 min): Combine crumbled tofu with nutritional yeast, soy sauce, olive oil, chili powder, and garlic powder. Coat evenly.
Bake to chewy-golden (35–45 min): Spread on a lined sheet pan; bake, stirring occasionally, until golden and crisp-edged.
Start the soup base (5 min): Sauté onion and garlic in olive oil until translucent and lightly browned.
Build the broth (10 min): Add broth, crushed tomatoes, oregano, and basil. Bring to a lively simmer.
Cook the noodles (7–10 min): Add broken noodles, stirring often. Cook to al dente.
Finish (1–2 min): Fold in baked tofu. Add broth if thick.
Taste & adjust: Season with salt, pepper, and chili. Rest 2–3 minutes; garnish with creamy dollops and basil.
Notes
Use low-sodium broth to season accurately at the end.
Add vegetables (spinach, mushrooms, zucchini) for extra volume.
For creamy soup, stir in ricotta or blend ½ cup of the soup and return.
For lighter soup, use part broth/part water.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup recipes
- Method: One-pot + baked tofu crumbles
- Cuisine: Italian-American