Tofu Tortilla Soup (high protein, vegan)

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

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Prepare the Shredded Tofu ---
2. 2Preheat the oven to 375°F. Line a baking sheet with parchment paper.
3. 3Using 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.
4. 4Coat 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.
5. 5Spread 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.
6. 6--- Prepare the Tortilla Soup ---
7. 7In a large pot, warm the remaining tablespoon of olive oil over medium heat. Add the onion and bell pepper. Cook for 5 minutes.
8. 8To the pot, add the garlic, corn and taco seasoning. Stir to combine and cook for 5 minutes more.
9. 9Add the tomato paste, crushed tomatoes, beans, broth and water. Bring to a simmer and cook for 10 minutes.
10. 10To the pot, stir in the baked shredded tofu. Cook until heated through.
11. 11Serve warm with desired toppings, and enjoy!