• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Wellness
  • About
    • About
    • Books
    • Press
    • Privacy Policy
  • Work With Me
  • Suomi

My Berry Forest

Creative plant-based recipes from the magical berry forest

January 28, 2019 By Tiinatuuli 2 Comments

VEGAN ONE POT TOFU LASAGNA SOUP

Facebook0Tweet0Pin0LinkedIn0Print0

Vegan One Pot Tofu Lasagna SoupLast week I made a cozy and delicious vegan one pot tofu lasagna soup. It’s like lasagna, but it’s easier to make (ready in 30 min!). This turned out to be a very kid-friendly version, and I think the secret is in the grated vegetables and delicious smoked tofu, which gives an amazing flavor to pasta sauces and soups. If you love lasagna, I know you will LOVE this soup! We love this so much, I just made it again and can’t wait to have my third bowl 🙂

Grated carrots, ginger and garlic are my favorites to use as a base for soups and stews. I use these three as a base for my delicious Lentil noodle soup too, another kid-friendly soup.

A super flavorful ingredient in the soup is smoked tofu, which is crumbled into tiny pieces. The flavor is incredible, so much umami! If you can’t get smoked tofu in stores, you can use any marinated tofu.

Vegan One Pot Tofu Lasagna Soup To make the soup a LASAGNA soup, creamy cashew sauce is the key! If you have a powerful blender, it’s super quick to make. But even if not, you can just soak the cashews in hot water for about 15 min to 1 hour to make the nuts softer and easier to blend.

I think this soup is an amazing meal for anyone wanting to eat more plant-based. I warmly recommend it for all picky eaters too!

Wishing you a cozy meatless Monday from the forest!

♄ Tiina

Vegan One Pot Tofu Lasagna Soup

Vegan One Pot Tofu Lasagna Soup

Tiina from My Berry Forest
Cozy vegan one pot tofu lasagna soup is a kid-friendly meal for meatless Mondays! This soup is easy to make and it's ready in 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine vegan
Servings 8

Ingredients
  

Lasagna soup

  • 1 block of smoked tofu (~300 g / 10,5 oz)
  • 2 carrots (~120 g / 4 oz)
  • 3 garlic cloves (~8 g / 0,3 oz)
  • small piece of ginger (~8 g / 0,3 oz)
  • oil or veggie broth for cooking
  • 4 cups of crushed tomatoes (~1000 g / 4 cups)
  • 4 cups veggie broth (1000 ml) I use a low salt broth
  • 2 tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 2 tsp coconut sugar
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp mild paprika
  • 1 tsp onion powder
  • 2 dried bay leaves
  • 6 lasagne noodle sheets (~125 g / 4,4 oz)

Cashew cream

  • 1 cup cashews (130 g)
  • 1 cup Oat Cuisine (oat cream for cooking) I use Kaslink AITO, but you can use any cream for cooking, also coconut cream / milk or any plant-based milk works well
  • 3 tbsp nutritional yeast
  • 1/2 tbsp lemon juice
  • 1/2 tsp salt

For serving

  • parsley
  • vegan parmesan
  • black pepper to taste

Instructions
 

Lasagna soup

  • Cut tofu in "sticks" and wrap kitchen towel / paper around the sticks. Place a heavy weight (like a pan) on top of the wrapped tofu sticks for a few min to dry. When the tofu has dried a while, crumble it into tiny pieces in a food processor or with a knife / your hands.
  • Grate carrots, ginger and garlic using the smallest holes of a box grater (on any grater you have).
  • Warm oil in a pan. Add grated garlic and ginger and cook in medium heat for a minute. Add crumbled tofu and keep cooking for a minute or two.
  • Mix grated carrots, tofu, ginger and garlic well and cook for another minute.
  • Add veggie broth, crushed tomatoes and all the spices. Mix well.
  • Break lasagna noodles into the soup and bring to a boil. Reduce the heat, put a lid on and let simmer for 20 minutes stirring every now and then. The soup is ready when the noodles are soft.

Cashew cream

  • Blend all cashew cream ingredients in a powerful blender or food processor until you get a smooth cream.
  • Serve soup with a dollop of cream, parsley and vegan parmesan. Add black pepper to taste.

Notes

This recipe is based on a Lasagna soup recipe by Carlsbadcravings.com
Soup: I use a low-salted veggie broth and no extra salt because the cashew cream is quite salty and the extra parmesan is salty too.
Cashew cream: if you don't have a powerful blender you might need to soak the cashews in boiling water for 15 min- 60 min before blending. You can also soak them over night for easier blending.
Keyword cashews, lasagna, soup, tofu

 

 

 

related

Facebook0Tweet0Pin0LinkedIn0Print0

Filed Under: All recipes Tagged With: cashew cream, lasagna, lasagna soup, meatless Monday, one pot recipe, soup, tofu, vegan soup

Previous Post: « STRAWBERRIES AND TAHINI CREAM OVERNIGHT OATS
Next Post: NO-BAKE VEGAN SNICKERS »

Reader Interactions

Comments

  1. Mirka says

    January 28, 2019 at 8:14 pm

    That’s a nice idea for lasagne â˜ș Have to try this!

    Reply
    • Tiinatuuli says

      January 29, 2019 at 12:46 pm

      Thank you Mirka 🙂 TĂ€mĂ€ on kyllĂ€ tosi hyvĂ€ soppa! Taitaa pÀÀstĂ€ vakioruokalistalle meillĂ€ 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search


Hello! Welcome to My Berry Forest, a happy place where I share my plant based recipes with you. More about me.

 


FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

Herkkuja kirja – 70 ihanaa vegaanista herkkureseptiĂ€ ja vegaanisen leivonnan opas nyt Adlibriksesta (klikkaa kantta)! My new vegan baking book is available in Finnish from Adlibris. Just click the cover!


My Berry Forest Cooking Club Newsletter

Want to join the coziest cooking club? Sign up to receive delicious recipes and friendly tips and talks straight from the forest.


My Berry Forest on Instagram

[instagram-feed]
Parhaat ruokablogit

feedfeed_Editor

Archives

  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • September 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015

Categories

  • All recipes
  • Breakfasts
  • Savory
  • Sweet
  • Snacks
  • Smoothies and drinks
  • Vegan ice creams
  • Vegan cheesecakes
  • Vegan basics
  • Wellness

Footer

[instagram-feed num=9 cols=9]

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

My Berry Forest Cooking Club Newsletter

Follow on Pinterest

Copyright © 2021 · my berry forest

  • enEnglish
  • fiSuomi (Finnish)