Description
This Tomato Tofu Soup is hearty, comforting, and full of plant-based goodness. With rich crushed tomatoes, savory herbs, and protein-packed tofu, it’s a cozy bowl of flavor perfect for chilly nights or anytime you crave something nourishing.
Ingredients
▢ 1 block (14 oz) extra-firm tofu, pressed and cubed
▢ 1 tbsp olive oil
▢ 1 yellow onion, diced
▢ 3 garlic cloves, minced
▢ 3 cups vegetable broth
▢ 1 can (28 oz) crushed tomatoes
▢ 3 tbsp nutritional yeast
▢ 1 tsp dried basil
▢ 1 tsp dried oregano
▢ 1 tsp maple syrup
▢ Salt and black pepper, to taste
▢ Fresh basil (optional), for garnish
Instructions
1. Press tofu for at least 15 minutes, then cut into ½-inch cubes.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
3. Add garlic and sauté for 1 minute until fragrant.
4. Pour in vegetable broth and crushed tomatoes.
5. Stir in nutritional yeast, basil, oregano, and maple syrup.
6. Bring to a gentle simmer and add tofu cubes.
7. Simmer for 15–20 minutes to let flavors meld and tofu absorb the broth.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes.
Great served with crusty bread or over rice for a heartier meal.
Leftovers store well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg