Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons

veganricha.com

Laura Jean

subheading: For the Tofu Croutons:

7 oz tofu pressed for 10 minutes and cubed

1 tablespoon fine cornmeal , or use rice flour or breadcrumbs as sub

½ teaspoon ( 0.5 teaspoon) oregano

¼ teaspoon ( 0.25 teaspoon) onion powder

¼ teaspoon ( 0.25 teaspoon) garlic powder

¼ teaspoon ( 0.25 teaspoon) salt

¼ teaspoon ( 0.25 teaspoon) paprika

subheading: For The Soup:

1 teaspoon oil

½ ( 0.5 ) onion chopped

4 cloves of garlic chopped

¼ cup ( 32 g) carrots

15 ounces diced tomatoes

¼ cup ( 65.5 ml) tomato paste

1 cup ( 8.82 oz) water or broth

½ teaspoon ( 0.5 teaspoon) each oregano basil

½ tsp ( 0.5 tsp) fresh dill or ¼ tsp dried

½ teaspoon ( 0.5 teaspoon) salt

¼ teaspoon ( 0.25 teaspoon) each onion powder and garlic powder

¼ teaspoon ( 0.25 teaspoon) pepper flakes

¾ cup ( 169.5 ml) cashew milk or thick full fat coconut milk , ½ to ¾ cup based on preference

Black pepper for garnish , sugar/sweetener for flavor (optional)

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