Lasagna soup with smoked tofu

Ingredients for 4 servings:

• 2 tbsp olive oil
• 600 g smoked tofu
• 1 onion(s)
• 3 garlic cloves
• 900 ml vegetable stock
• 100 ml red wine, dry
• 800 g tomatoes, chopped, from the can
• 1 tsp oregano, dried
• 1 tsp rosemary, ground
• 1 tsp thyme, dried
• 10 lasagna sheets
• 150 g crème fraîche
• Grated cheese, e.g. Cheddar cheese
• salt and pepper
• basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Crumble the tofu, for example, using a fork (I use a Tupperware Turbo Chef). Heat the olive oil in a large pan. Fry the tofu until crispy and season with salt and pepper. Dice the onion and chop the garlic, add to the tofu, and continue to fry. Place the tofu and onion mixture in a large saucepan and pour in the vegetable stock, canned tomatoes, and red wine. Add the tomato paste, oregano, thyme, and rosemary. Season the soup with salt and pepper and simmer uncovered for 20 minutes. Break the lasagna sheets into bite-sized pieces and, depending on how long the lasagna sheets need to cook (Barilla only about 4 minutes, others might take a little longer), add them to the soup before the end of the cooking time. Ladle the soup into bowls. Add a dollop of crème fraîche. Sprinkle the soup with cheese and basil, if desired, and serve.