Tomato Soup with Cornmeal Crusted Tofu Croutons by Vegan Richa

– 7 oz tofu (pressed for 10 Ms and cubed)
– 1 tablespoon fine cornmeal (or use rice flour or breadcrumbs as sub)
– 1/2 teaspoon oregano
– 1/4 teaspoon onion powder
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon paprika
– 1 teaspoon oil
– 1/2 onion chopped
– 4 cloves of garlic chopped
– 1/4 cup carrots
– 15 ounces diced tomatoes
– 1/4 cup tomato paste
– 1 cup water or broth
– 1/2 teaspoon each oregano (basil)
– 1/2 tsp fresh dill or 1/4 tsp dried
– 1/2 teaspoon salt
– 1/4 teaspoon each onion powder (and garlic powder)
– 1/4 teaspoon pepper flakes
– 3/4 cup cashew milk or thick full fat coconut milk (1/2 to 3/4 cup based on preference)
– Black pepper for garnish (sugar/sweetener for flavor (optional)

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min