Tofu Tortilla Soup (high protein, vegan)

Made with just 10 ingredients, this plant-based soup is loaded with protein and flavor!

Prep Time15

Cook Time25

Total Time40

Course: dinner, Soup

Cuisine: American, Mexican

Servings: bowls

Calories: 386kcal

2 tablespoons extra virgin olive oil divided
1 16-ounce block extra firm tofu patted dry
2 tablespoons reduced sodium tamari or soy sauce/coconut aminos
4 tablespoons taco seasoning divided; choose preferred spice level
1 yellow onion finely chopped
1 bell pepper cored and finely chopped
3 garlic cloves minced
1 15-ounce jar crushed tomatoes with their juices
2 tablespoons tomato paste
3 cups vegetable broth
1 cup water
1 15-ounce can black beans drained and rinsed
1 cup corn kernels fresh or frozen
desired toppings such as crushed tortilla chips, cilantro, shredded cheese, plain yogurt, and avocado

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Using a cheese shredder, shred the block of tofu over a large bowl. It's ok a few pieces are chunky. Just do your best to shred as much as possible.
Coat the shredded tofu with 2 tablespoons tamari (or soy sauce) and 2 tablespoons taco seasoning. Toss until evenly coated. Spray (or toss) with ½ tablespoon extra virgin olive oil. Stir to combine. Spray with another ½ tablespoon and stir again.
Spread seasoned tofu onto the baking sheet in a thin layer. Bake for 20-minutes, until light golden brown and slightly crisp on the edges. Set aside to cool.

In a large pot, warm the remaining tablespoon of olive oil over medium heat. Add the onion and bell pepper. Cook for 5 minutes.
To the pot, add the garlic, corn and taco seasoning. Stir to combine and cook for 5 minutes more.
Add the tomato paste, crushed tomatoes, beans, broth and water. Bring to a simmer and cook for 10 minutes.
To the pot, stir in the baked shredded tofu. Cook until heated through.
Serve warm with desired toppings, and enjoy!

Nutrition Facts are an estimate and may vary depending upon specific ingredients you choose.