Tomato Soup
with Rice & Crispy "Cheese" Curds
This super simple, cozy tomato and rice soup is high in protein and fiber. Nutritional yeast, a deactivated yeast that’s a great source of B vitamins, imparts a nutty, cheesy flavor. We toss cubes of tofu in nutritional yeast and oregano, then crisp them in a skillet to mimic fried cheese curds.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced (divided)
- 1 tbsp tomato powder
- 13.76 oz crushed tomatoes
- 1/2 cup white basmati rice
- 1/4 cup cornstarch
- 1 tbsp nutritional yeast
- 1 tsp dried oregano
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 0.5 oz parsley, leaves and tender stems chopped
- 2 tbsp vegan parmesan
- 1/4 cup + 2 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil in large pot over medium heat. Add onion and cook until softened and starting to brown, 3 to 5 minutes. Add just half the garlic and cook until fragrant, about 1 minute. Add tomato powder, crushed tomatoes, 3 cups water, rice, ½ tsp salt, and a pinch of pepper. Bring to a boil, cover, reduce heat to low, and simmer for 15 to 18 minutes. Uncover and continue to simmer until tomato sauce has thickened, 2 to 3 minutes. (4-servings: use ¼ cup olive oil, 6 cups water, 1 tsp salt)
Whisk together cornstarch, nutritional yeast, oregano, and a pinch of salt and pepper in medium bowl. Add tofu and toss to coat. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add tofu and cook until golden brown and crispy, 3 to 4 minutes per side. (4-servings: use ¼ cup olive oil)
Combine parsley, parmesan, remaining garlic, and 2 tsp olive oil in small bowl. Divide tomato soup with rice between bowls. Top with crispy "cheese" curds and sprinkle with parsley parmesan crumble. Soup's on! (4-servings: use 4 tsp olive oil)
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