Tortilla Soup (Vegan)
A vibrant, spice laden bowl of tortilla soup that’s protein packed and perfect for cozy evenings! This recipe delivers bold flavor, satisfying texture, and a burst of fresh lime brightened goodness in every nutritious bite!
Ingredients
Vegan Tofu ‘Chicken'
- 3 tablespoons taco seasoning, homemade or store-bought
- 2 tablespoon vegetable oil
- 2 tablespoons low-sodium soy sauce
- 1 16-ounce block super firm tofu, crumbled or grated
Soup:
- 2 dried California chiles, seeds removed
- 2 dried guajillo chiles, seeds removed
- 1 dried chipotle chili, seeds removed
- 3 tablespoons neutral oil
- 1 pound Roma tomatoes, quartered
- 1 large white onion, quartered
- 6 large cloves garlic
- 1 jalapeno, cut in half
- 6 cups vegetable broth, divided
- 2 6-inch corn tortillas, roughly torn (preferably charred)
- 3 tablespoons dried Mexican oregano
- 1 tablespoon ground cumin
- 1 teaspoon salt and pepper, plus more to taste
- 1 28-ounce can petite diced fire roasted tomatoes
- 2 cups fire-roasted corn, frozen or canned
- 1 15-ounce can pinto beans, drained and rinsed
- 2 tablespoons fresh lime juice
Tortilla Strips:
- 1 cup vegetable oil, for frying
- 6 6-inch corn tortillas, cut into thin strips
- 2 teaspoons ancho chili powder
- 1 teaspoon salt
For Serving, Optional:
- Shredded vegan cheese
- Thinly sliced avocado
- Fresh minced cilantro
- Thinly sliced jalapeno
- Fresh lime wedges
Instructions
- Preheat the oven to 400°F.
- To make the tofu ‘chicken’, whisk the taco seasoning, 2 tablespoons vegetable oil, and 2 tablespoons low-sodium soy sauce in a large bowl until combined.
- Toss in the tofu, then mixing gently to coat.
- Place the crumbled tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.
- Next, place the dried California, guajillo, and chipotle chiles in a bowl and fill with enough boiling hot water to cover by about an inch. Set aside to rehydrate for 10 minutes. Drain and set aside.
- While the tofu crumbles are in the oven, get started on the soup.
- Heat 3 tablespoons oil in a large pot over medium heat. Once the oil is hot, add the tomatoes, onion, garlic, and jalapeno.
- Sauté, without stirring, until the bottom sides of the tomatoes and aromatics are softened and partially blistered around the edges, 6 to 8 minutes.
- Pour in 3 cups of the broth and 2 roughly torn tortillas, and season with the Mexican oregano, ground cumin, salt and pepper.
- Using an immersion blender, blend the soup until smooth and silky. Alternatively, you can transfer the soup to a high-powdered blender and pulse until smooth (you may need to do this in batches).
- Pour in the remaining 3 cups broth and the diced tomatoes with their juices.
- Mix to combine. Increase the heat to high and bring to a simmer.
- Once at a simmer, reduce the heat to low, cover and continue to simmer for 25 to 30 minutes.
- Meanwhile, prepare the tortilla strips.
- Heat 1 cup of vegetable oil in a medium sauté pan over medium-high heat (you’ll know the oil is hot enough when you place a tortilla strip into the oil and it starts to sizzle immediately).
- Once the oil is hot enough, fry the tortilla strips, mixing occasionally, until golden-brown and crispy, 6 to 10 minutes.
- Transfer the crispy tortilla strips to a paper-towel lined plate and immediately season them with the ancho chili powder and salt. Set aside.
- After 30 minutes, remove the lid from the simmering soup. Add the reserved tofu, corn, black beans, and fresh lime juice, mixing to combine.
- Continue to simmer uncovered, stirring occasionally, another 8 to 10 minutes, until heated through. Taste and adjust seasonings, if necessary.
- Serve immediately and garnish with preferred toppings. ENJOY!
Video
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