Lasagna Soup with Tofu Ricotta

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This soup is SO GOOD! If you like lasagna at all, you will love this! It is filled with tofu ricotta, spinach, noodles, veggie sausage, tomatoes, and an awesome blend of seasonings. Let me know when you make it! Enjoy!

Author: Vegan Wife Happy Life
Prep Time: 15 minutes
Cook Time:  3-5 hours (in crockpot) 1.5 hours on stove
Serves: 5+

Ingredients for lasagna:

  • 1 Box broken lasagna noodles 
  • 1 Package vegan sausage (my favorite is Lightlife)
  • 1 Tsp crushed fennel seed
  • 1 Large jar of marinara (or 4 cups of homemade)
  • 1 Small jar crushed or diced tomatoes
  • 1 Handful of fresh basil
  • 1 Diced onion
  • 1 Diced red pepper
  • 1/2 Zucchini
  • 5 Cloves of garlic
  • 3 Cups spinach

Ingredients for tofu ricotta:

  • 1 Block extra firm tofu
  • 2 Tsp garlic powder
  • 2 Tsp Italian seasoning
  • 3 Tsp nutritional yeast
  • 2 Tsp salt
  • 1 Tsp pepper
  • 2 Tsp apple cider vinegar
  • 1 Tsp onion powder
  • 1 Tsp smoked paprika
  • 1/4 Cup unsweetened almond or cashew milk
  • 1/4 Cup soaked cashews

Instructions for tofu ricotta:

  • Combine all ingredients in food processor and pulse until you have reached your desired consistency. Taste and add additional seasonings (I always add extra pepper!) based on pallet 

Instructions for lasagna:

  • Combine marinara, crushed tomatoes, zucchini, and basil in crock pot and put on low
  • Saute sausage, fennel, onions, red pepper, and garlic until fully cooked. Add to crock pot
  • Let ingredients cook and combine flavors for 3-4 hours on low
  • Boil broken lasagna noodles until cooked, strain and run under cold water
  • Add noodles to crock pot, stir and let it warm for 10 minutes
  • Optional: Add tofu ricotta directly to crock pot and stir in (my preferred method), or add a scoop of ricotta into each bowl
  • Enjoy!

 

Tofu Scramble

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


    I. Love. Tofu. Scrambles! Those of you who follow me on IG are probably used to seeing me post different combinations of tofu scrambles - I love them all! 

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    Author: Vegan Wife Happy Life
    Prep Time: 5 minutes
    Cook Time:  10 minutes
    Serves: 1

    Recipe

    • 3 oz of tofu (roughly 1 serving of a 14 oz container)
    • 1/4-1/2 tsp turmeric (to taste) - you can always add more later, don't overdo it!
    • 1/4 tsp black salt (to taste)
    • Salt & pepper to taste

    Optional

    • Red Pepper
    • Asperagus
    • Sweet potatoes
    • Vegan sausage
    • Vegan bacon
    • Cheese
    • Literally anything...it is all delicious!

    How It's Done

    • Break apart your tofu into the size pieces that you like - some people cut them up into squares, but I personally like when it looks more like an egg scramble. I think this allows the flavors to get on more tofu...but that could be just me
    • Combine tofu, asparagus, and red pepper and cook on medium heat in non-stick skillet. I typically use a little spritz of cooking spray, but if you are oil free, you can do without! Typically the moisture from the tofu is enough to help it not burn without oil.
    • Cook until vegetables are cooked to your liking - typically 5-10 minutes
    • Add turmeric, salt, pepper
    • EAT!!