Lasagna Soup (WFPBNO)

This soup was so delicious I made it again the very next week. Also the tofu crumbles can be used in other soups, like my Taco Soup - just change up the spices to fit the flavor profile for whatever you are making. The leftovers reheated very well and I love that this all comes together in one soup pot and baking tray. I don't know where you live but it's still very warm here in sunny Florida, but that isn't keeping me away from soups. Let me know if you give it a try. 

Tofu Crumbles:

• 2 tablespoons nutritional yeast
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon liquid smoke
• 1 package extra-firm tofu, crumbled

Preheat oven to 350F. Line a large baking sheet with parchment paper. Mix the nutritional yeast, soy sauce, chili powder, garlic powder and liquid smoke in a large bowl This will make a brownish paste.

Crumble the tofu with your fingers into the bowl.

Mix everything gently with a spatula until all of the tofu pieces are coated.

Spread on your baking sheet evenly. 

Bake for 35-45 minutes. Give it a stir every 10-12 minutes. Keep an eye on it towards the end so it doesn't burn. You just want it nice and brown.  Set aside.

Soup:

• 1 sweet onion, diced
• 4 cloves garlic, minced
• 6 cups broth, either vegetable, mushroom or garlic based (I had a garlic based bouillon)
• 1 can (14.5 ounce) crushed tomatoes
• 1 can (14.5 ounce) fire-roasted diced tomatoes
• 4 ounces mushrooms, sliced (optional)
• 2 cups baby spinach (optional)
• 1 tablespoon Italian seasoning
• 10 uncooked lasagna noodles, broken into bite-sized pieces

In a large Dutch oven or soup pan, heat 1/4 cup water. Add onion and sauté for about 5 minutes, adding the garlic during the last minute.

Stir in broth, tomatoes and seasoning. Stir.

Bring to a simmer and add the mushrooms and spinach if using.

Cook until spinach wilts. 

Turn up heat, it doesn't need to boil but you should see some ripples. Add the broken lasagna noodles.

Cook for 7-10 minutes, stirring occasionally so the noodles don't stick together. Once the noodles are done add the tofu crumbles and cook 2-4 minutes until the crumbles are hot.

Serve in a large bowl. If you wish you could garnish with some sliced scallions or a sprinkle of nutritional yeast. Remember, we are keeping the whole food, plant based, no oil.

Enjoy!!!!