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Tomato Tofu Soup with Crispy Air Fryer Tofu Recipe

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4 from 22 reviews

This vibrant Tomato Tofu Soup combines rich, comforting flavors of simmered tomatoes and aromatic spices with crispy air-fried tofu for a nutritious and satisfying meal. Perfectly smooth and creamy thanks to blending, it’s a delicious vegan recipe that marries the warmth of Italian-inspired seasonings with the hearty texture of tofu.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Crispy Tofu

  • A batch of crispy tofu (prepared in air fryer)

Soup Base

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, chopped
  • 1/2 tablespoon Italian seasoning mix
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 2 cans (14 oz / 400 g each) peeled tomatoes
  • 2 cups vegetable stock
  • 2 tablespoons nutritional yeast
  • 1/2 bunch fresh basil, roughly torn
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare Crispy Tofu: Follow your preferred air fryer tofu recipe to make a batch of crispy tofu. Set aside to use later in the soup.
  2. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally.
  3. Add Aromatics and Spices: Stir in chopped garlic, Italian seasoning, smoked paprika, and red chili flakes. Cook for another minute until fragrant, ensuring spices are well combined.
  4. Add Tomato Paste: Mix in tomato paste and cook for 1-2 minutes while stirring frequently until it darkens in color to deepen flavor.
  5. Add Tomatoes and Stock: Add the canned peeled tomatoes, crushing them gently against the pot’s side with your spoon. Pour in vegetable stock and bring the mixture to a boil.
  6. Simmer Soup: Reduce heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally to meld flavors.
  7. Finish with Nutritional Yeast and Basil: Turn off heat, then stir in nutritional yeast and most of the torn fresh basil leaves for added depth and herbaceous notes.
  8. Blend Soup: Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
  9. Season to Taste: Add salt and freshly ground black pepper according to your preference and stir thoroughly.
  10. Add Tofu and Rest: Stir in half of the crispy tofu, remove the pot from heat, and allow it to rest for 5 minutes so the tofu softens slightly and absorbs soup flavors.
  11. Serve: Ladle the soup into bowls and garnish each serving with the remaining crispy tofu and fresh basil. Serve hot for a comforting meal.

Notes

  • For extra protein, use firm or extra-firm tofu for the crispy tofu preparation.
  • Adjust the red chili flakes to control the spiciness to your liking.
  • Use fresh tomatoes instead of canned if available; blanch and peel before adding.
  • To make the soup thicker, reduce vegetable stock or simmer longer.
  • This soup stores well in the fridge for up to 3 days or can be frozen for up to a month.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/tomato-tofu-soup-with-crispy-air-fryer-tofu-recipe/