Red Lasagna Soup

Mix the following for the tofu crumbles:

1 block firm tofu, crumbled

1 Tbsp. olive oil

1 Tbsp. Braggs

2 Tbsp. yeast flakes

1 tsp. chili powder

1/2 tsp. garlic powder

1/4 tsp. liquid smoke

Bake at 350 for 30 minutes.

Meanwhile, combine the following ingredients in an instant pot:

6 cups water

1 Tbsp. olive oil

1 onion, chopped

1-2 Tbsp. minced garlic

2 Tbsp. McKay's chicken seasoning

1 quart canned tomatoes, chopped or pureed

1 tsp. oregano

1 tsp. basil

1 tsp. salt

10 uncooked lasagna noodles, broken into small pieces, or 2-1/2 cups small shell pasta

Cook at high pressure for 5 minutes. Release pressure immediately and stir in tofu crumbles. 

(If you don't have an instant pot or other pressure cooker, saute vegetables in oil until tender. Add remaining ingredients and cook until noodles are tender.)