Vegan Taco Soup
Hearty vegan taco soup with baked tofu crumbles instead of ground beef, plus black beans, kidney beans and sweet corn in a smoky tomato broth.
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Ingredients
Servings:
Tofu crumbles
- 14 oz (400 g) firm or extra-firm tofu, pressed
- 3 tablespoon soy sauce or tamari for gluten-free
- 2 tablespoon neutral oil
- 1 teaspoon garlic powder
- 2 teaspoon paprika
- 1 teaspoon smoked paprika
Soup
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 2 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ tsp chili flakes
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 28 oz can diced or crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon canned diced jalapeños or canned diced green chiles for a milder soup
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can corn drained and rinsed
- 2 cups (480 ml) vegetable broth
Topping ideas
- vegan sour cream, avocado, shredded vegan cheddar, fresh cilantro, crushed tortilla chips
You can find detailed step-by step-photos above the recipe card.
Instructions
- Make the crumbles. Heat the oven to 400°F (200°C). Break the pressed tofu into small, ground-beef-sized pieces with your fingers. Toss them with the soy sauce, oil, garlic powder, paprika and smoked paprika. Spread them on a parchment-lined sheet and bake for 20-25 minutes, stirring once, until golden at the edges. Start the soup while they bake.14 oz firm or extra-firm tofu, pressed, 3 tbsp soy sauce, 2 tbsp neutral oil, 1 tsp garlic powder, 2 tsp paprika, 1 tsp smoked paprika, 1 tbsp olive oil
- Cook the aromatics. Warm the olive oil in a large pot over medium heat. Cook the onion and garlic for about 5 minutes until soft.1 medium yellow onion, 3 garlic cloves
- Add the rest. Add the spices (or your favorite taco seasoning blend), diced tomatoes, tomato paste, jalapeños or green chiles, black beans, kidney beans, corn and broth. Stir and bring to a boil.2 tsp paprika, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp chili flakes, ½ tsp ground black pepper, 1 tsp salt, 1 28 oz can diced or crushed tomatoes, 1 tbsp tomato paste, 1 tbsp canned diced jalapeños, 1 15 oz can black beans, 1 15 oz can kidney beans, 1 15 oz can corn, 2 cups vegetable broth
- Simmer. Lower the heat and simmer for 15-20 minutes, stirring now and then.
- Add the tofu. Stir in the tofu crumbles and simmer for the last 5 minutes. Taste for salt and heat.
- Consistency: For a thinner, soupier version, stir in an extra ½–1 cup vegetable broth or water. The soup also thickens slightly as it sits, so add a splash when reheating leftovers. Serve in bowls with the toppings of choice.
Video
Notes
- Tofu: a simplified version of my Tofu Ground Beef.
- Gluten-free: Use tamari instead of soy sauce and check that your broth and taco seasoning are gluten-free.
- Taco seasoning: Most store-bought blends already contain salt, so taste before adding the 1 teaspoon salt. Check the label if you need it gluten-free or dairy-free.
- Heat level: Jalapeños make the soup spicy; green chiles keep it mild.
- Make ahead: Bake the tofu crumbles up to 3 days ahead and keep them in the fridge.
- Storage: Keeps 3-4 days in the fridge. Store toppings separately.
Nutrition
Serving: 1 (without toppings). | Calories: 600kcal | Carbohydrates: 83g | Protein: 34g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 1381mg | Potassium: 1246mg | Fiber: 23g | Sugar: 8g | Vitamin A: 1837IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 9mg
All nutritional information is based on third-party calculations and should be considered estimates.
