This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.
Print

Spicy Vegan Tortilla Soup

This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.
Course Soup
Cuisine Mexican
Keyword tofu, tortilla soup, vegan
Total Time 40 minutes
Servings 4 Servings
Calories 300kcal
Author Dora S.

Ingredients

  • 8 Corn tortillas cut into ½ in. strips
  • (12 oz.) or 1 block Extra firm tofu, pressed, cut into ½ inch cubes
  • 2 Roma tomatoes, large
  • ¼ White Onion, rough chopped
  • 1-2 Chile chipotle peppers in adobo
  • 1 Dried Chile morita, de-seeded, crumbled
  • 8 ½ cups Vegetable stock
  • 1 cup Diced tomates, canned, fire roasted
  • 2 Garlic cloves, peeled
  • 1 tsp. Soy sauce or braggs liquid aminos (see notes)
  • 1 sprig Epazote fresh

Garnish:

  • 2 Avocadoes, cut in half, pitted, diced
  • 3 Dried chile pasilla
  • Almond crema (optional)
  • 1 Lime, cut into quarters

Instructions

  • Pre-heat oven to 350°F.
  • Place the tofu and tortilla strips on a sheet tray lined with parchment paper. Bake for approximately 20 min. or until the tortillas are crispy and the tofu is slightly browned. Remove from oven and set aside.
  • In the meantime, bring water to a boil in a small pot and add whole tomatoes. Reduce heat and gently simmer for 3-4 min., or until tomatoes are soft and the skin begin to fall off them. Set tomatoes aside.
  • In a blender, puree cooked tomatoes, onion, chile morita, chipotle chiles, 2 ½ cups of HOT vegetable stock, tomato puree, garlic, and soy sauce until smooth.
  • Heat a large pot to medium heat and add the tomato-chile puree to it. Let it simmer for 1-2 minutes, until it slightly thickens and changes color. Add the rest of the vegetable stock, epazote spring, and baked tofu to the pot and bring to a simmer. Let simmer for 15 min. and season to taste.

Garnishes:

  • Toast the pasilla chile on a comal or saute pan set to medium heat, until crispy but not burnt. Cut into strips
  • Remove epazote sprig from pot, and serve soup in bowls.
  • Serve soup with assorted garnishes (baked tortilla strips, avocado, almond crema, toasted chile pasilla, and limes).

Video

Notes

You can fry the tortilla strips for a crispier outcome, and traditionally the chile pasilla for the garnish is also fried in oil. I prefer my tortilla soup without the crema, but that’s up to you. If you can't find fresh epazote use dried, or you can also use cilantro. If you would like your soup to be spicy, add 2 chipotle chiles instead of one. 

Nutrition

Serving: 1bowl | Calories: 300kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 2149mg | Potassium: 893mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1860IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 3.2mg