Roasted Tomato Soup with Tofu Toast
Servings 4
Ingredients
For the Tomato Soup
- 1 lb plum tomatoes, halved lengthwise
- 4 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1 tsp coarse-ground black pepper
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 1 clove garlic, minced
- 1 can (14.5 oz) whole tomatoes
- 1 cup Plant Based Whole30-compatible vegetable broth
- 1 bay leaf
- 1 tbsp nutritional yeast
- 2 tbsp chopped fresh basil
For the Tofu Toasts
- 1 package (16-oz) super-firm tofu, drained, pressed, and sliced into ¼-inch-thick pieces (see Tip)
- extra-virgin olive oil, for brushing
- 1 tbsp nutritional yeast
- 2 tsp regular salt
- Aleppo pepper flakes
Instructions
For the Tomato Soup
- PREHEAT oven to 400°F.
- ON a large rimmed baking pan, arrange tomatoes in a single layer, flesh side up. Drizzle tomatoes with olive oil and sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Bake until tomatoes are tender, about 30 minutes.
- INCREASE the oven temperature to 425° for tofu toasts.
- HEAT the remaining 2 tablespoons of olive oil over medium heat in a large saucepan. Add the carrot, celery, and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes.
- STIR the roasted tomatoes, broth, canned tomatoes with juice, nutritional yeast, ½ teaspoon salt, ½ teaspoon black pepper, and bay leaf and bring to a boil. Reduce the heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
- REMOVE the bay leaf. Stir in the basil. Carefully transfer the soup to a blender and let cool briefly; blend until the soup is smooth.
For the Tofu Toasts
- WHILE the soup simmers, line a large rimmed baking pan with parchment paper. Place the tofu slices on the parchment and lightly brush with the remaining olive oil.
- BAKE until tofu is golden and slightly bubbling on top, 7 to 8 minutes. Turn pieces; brush with oil, and sprinkle with nutritional yeast, salt, and Aleppo pepper.
- BAKE until golden and slightly bubbling on top, 3 to 4 minutes.
- SERVE soup with tofu toasts on the side.
Notes
Tip: Pressing tofu before you bake, pan-fry, air-fry, or grill it allows you to remove most of the excess moisture. This helps the tofu better absorb the flavors of marinades and seasonings and is the key to getting lightly crisped edges. The longer your tofu is pressed, the more firm it becomes. Ideally, you’ll press your tofu for 30-60 minutes before cooking, but even a quick press as part of your recipe prep will help. To press your tofu, wrap the block in a tea towel and place on a cooling rack over a baking sheet, to help contain the moisture. Put a heavy object (like a cast-iron pan or gallon water jug) on top of the tofu block, and allow it to sit for the desired length of time.
If you don’t have Aleppo pepper, make your own mixture by combining four parts sweet paprika to one part cayenne, plus a tiny pinch of salt.