Vegan Zuppa Toscana

Name: Vegan Zuppa Toscana
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 tablespoon(s) nutritional yeast; 1 1/2 tablespoon(s) soy sauce ((gluten-free if preferred)); 1 tablespoon(s) olive oil; 1 teaspoon(s) smoked paprika; ½ teaspoon(s) garlic powder; 1 12oz block(s) extra-firm tofu (drained (no need to press it)); 1 tablespoon(s) olive oil; 1 yellow onion (chopped); 6 clove(s) garlic (minced or pressed); 4 cup(s) vegetable broth; 2 cup(s) water; 3 medium russet potatoes (peeled and chopped into 1/2" cubes (5 - 6 cups once chopped)); 3 cup(s) kale (roughly chopped (or sub baby spinach)); 1 cup(s) plant-based culinary cream or a high-fat plant-based milk ((such as cashew creamy or coconut milk, see notes)); 3/4 teaspoon(s) salt (or to taste); 1/4 teaspoon(s) black pepper

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5 from 1 vote

Vegan Zuppa Toscana

Olive Garden's Zuppa Toscana soup recipe- but veganized! This soup is lusciously creamy and loaded with potato, kale, and homemade tofu sausage. This Vegan Zuppa Toscana recipe tastes like comfort food but is actually healthy, and it's easy enough to prepare for an easy weeknight dinner!

My Notes:

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Prep Time10

Cook Time50

Total Time1

Meal Type: Soup

Special: Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather)

Tool: Oven, Stove

Ingredient: Kale, Potatoes, Tofu

Servings: 8 (makes about 12 cups/ 2.8L)

Ingredients

For the tofu crumbles (or see notes for substitutes):

2 tablespoon(s) nutritional yeast
1 1/2 tablespoon(s) soy sauce (gluten-free if preferred)
1 tablespoon(s) olive oil
1 teaspoon(s) smoked paprika
½ teaspoon(s) garlic powder
1 12oz block(s) extra-firm tofu drained (no need to press it)

For the soup:

1 tablespoon(s) olive oil
1 yellow onion chopped
6 clove(s) garlic minced or pressed
4 cup(s) vegetable broth
2 cup(s) water
3 medium russet potatoes peeled and chopped into 1/2" cubes (5 - 6 cups once chopped)
3 cup(s) kale roughly chopped (or sub baby spinach)
1 cup(s) plant-based culinary cream or a high-fat plant-based milk (such as cashew creamy or coconut milk, see notes)
3/4 teaspoon(s) salt or to taste
1/4 teaspoon(s) black pepper

US Customary - Metric

Instructions

For the tofu crumbles:

Preheat your oven to 350°F (180°C). Line with parchment paper or lightly grease a large baking sheet.
Mix the nutritional yeast, soy sauce, olive oil, smoked paprika, and garlic powder in a large bowl to make a thick paste-like sauce. Use your fingers to tear the block of tofu into small bite-sized pieces and add them to the bowl along with the seasoning. (No need to press the tofu first, the excess water will bake out in the oven). Mix the tofu pieces with the seasoning making sure all of the tofu is evenly coated.
Spread the tofu crumbles evenly over the prepared pan and bake for about 45 minutes, stopping to stir the tofu every now and then until the tofu is tofu to be nice and browned. Once cooked, set aside until needed.

For the soup:

Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the onion and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
Add the broth, water, and potatoes to the pot and bring to a simmer. Cook for 8 - 15 minutes until the potatoes are fork-tender.
Once the potatoes are tender, stir in the kale and most of the tofu crumbles (set aside some tofu crumbles for garnish) and cook a few minutes more until the kale wilts into the soup. (If you are using spinach this will only take a minute or so).
Stir in the plant-based culinary cream. If your soup is too thick, you can thin it by adding more vegetable broth or water. Serve hot with the remaining tofu crumbles for garnish. See notes for make-ahead tips.

Notes

Plant-based culinary cream: these days, many stores carry vegan creams made from ingredients such as oats or cashews which are great for cooking and using in this recipe. Another option is full-fat coconut milk (the kind in the can), but note the soup will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn't split in the soup. My go-to: I usually make homemade cashew cream by blending 1 cup of raw cashews with 1 cup of water in a high-powered blender until completely smooth and creamy. If you do not have a high-powered blender before blending the cashews you will first want to soften the cashews by boiling them for 10 minutes and rinsing them with cold water. Add the softened cashews to the blender with fresh water.

Make-ahead: if you're planning to make this soup ahead of time, prepare the soup as directed but do not add the tofu to the soup. Allow it to cool then store the soup and tofu separately in the fridge for up to 3 days. When ready to serve, heat the soup, then add the tofu in the last few minutes of cooking. Separating the tofu when storing the soup will ensure that the tofu stays deliciously chewy and keep its rich brown color.

Oil-free: if you want to make this oil-free, omit the olive oil on the tofu and substitute it with vegetable broth or aquafaba. Omit the oil when making the soup and instead do a water or broth sauté.

Tofu Substitute: If you prefer to skip the tofu, you can instead use homemade vegan Italian sausage or a store-bought vegan sausage. Break up or slice the vegan sausage then cook it in a frying pan with a bit of oil or follow the package instructions before adding it to the soup.

Nutrition

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