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Vegan Tortilla Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 64 oz crushed tomatoes
  • 8 cups vegan "chicken" broth
  • 1 medium white onion chopped
  • 1 can black beans 15oz, drained
  • 1 pkg extra firm tofu drained, chopped into strips
  • 2 tbsp smoked paprika
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1/4 cup green chile or more if you're a chilehead
  • 2 cups sweet corn
  • 6 corn tortillas cut into strips
  • salt to taste
  • black pepper to taste
  • cilantro optional, to taste
  • 1 tbsp olive oil or less

Instructions
 

  • Dry fry the tofu til crisp. Set aside.
  • Spread the tortilla strips on a baking sheet and bake on 300 til crisp. Salt to taste. Set aside.
  • In a large soup pot fry the onion in the olive oil. 
  • Add the remaining ingredients and simmer til flavours are melded.
  • Dish into a bowl, add tofu, garnish with cilantro, and tortilla strips. Enjoy!