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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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine vegan
Servings 8


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 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