Vegan One Pot Tofu Lasagna Soup
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Vegan One Pot Tofu Lasagna Soup

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: vegan
Keyword: cashews, lasagna, soup, tofu
Servings: 8
Author: Tiina from My Berry Forest


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


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.


This recipe is based on a Lasagna soup recipe by
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.