Irresistibly Cheesy Vegan Tofu Piccata Soup (1-Pot Comfort Food)
This cheesy vegan tofu piccata soup is creamy, lemony, and loaded with crispy tofu, capers, and plant-based cheese for cozy comfort.
Ingredients
For the Crispy Tofu
- 14 oz extra-firm tofu pressed and cubed
- 2 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 3 tablespoon capers drained
- 4 cups vegetable stock
- 1 cup unsweetened plant milk oat or cashew work best
- ½ cup vegan cheese shredded (mozzarella-style or parmesan-style)
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon wine vinegar white or apple cider
- Salt and pepper to taste
Instructions
Crisp the Tofu
- Toss pressed, cubed tofu with cornstarch, garlic powder, salt, and pepper. Heat olive oil in a large pot and pan-fry tofu until golden and crispy. Remove and set aside.
Sauté Aromatics
- In the same pot, add onion and cook until soft. Stir in garlic and capers and cook until fragrant.
Build the Broth
- Pour in vegetable stock, plant milk, and wine vinegar. Bring to a gentle simmer, scraping up any browned bits from the pot.
Make It Cheesy
- Lower heat and stir in vegan cheese until melted and smooth. Add lemon juice and season to taste.
Finish & Serve
- Return crispy tofu to the pot and simmer briefly until heated through. Serve warm with extra lemon or vegan cheese if desired.