Today’s recipe is super quick and easy. It’s for vegan tortilla soup. You basically throw the ingredients in a pot and simmer til it tastes good. I’m not even kidding.

I use this vegan soup base to make the “chicken” broth, and this smoked paprika. I find it to be smokier than other brands.

Vegan Tortilla Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 64 oz crushed tomatoes
  • 8 cups vegan "chicken" broth
  • 1 medium white onion chopped
  • 1 can black beans 15oz, drained
  • 1 pkg extra firm tofu drained, chopped into strips
  • 2 tbsp smoked paprika
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1/4 cup green chile or more if you're a chilehead
  • 2 cups sweet corn
  • 6 corn tortillas cut into strips
  • salt to taste
  • black pepper to taste
  • cilantro optional, to taste
  • 1 tbsp olive oil or less


  1. Dry fry the tofu til crisp. Set aside.

  2. Spread the tortilla strips on a baking sheet and bake on 300 til crisp. Salt to taste. Set aside.

  3. In a large soup pot fry the onion in the olive oil. 

  4. Add the remaining ingredients and simmer til flavours are melded.

  5. Dish into a bowl, add tofu, garnish with cilantro, and tortilla strips. Enjoy!