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.