Tomato Tofu Soup

Prepare a batch of crispy tofu according to the instructions in my air fryer tofu recipe. Set aside.
A batch of my crispy tofu
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent.
2 tablespoons olive oil
1 large onion
Add the chopped garlic, Italian seasoning, smoked paprika and red chili flakes. Cook for another minute until fragrant.
4 garlic cloves
½ tablespoon Italian seasoning mix
1 teaspoon smoked paprika
¼ teaspoon red chili flakes
Stir in the tomato paste and cook for 1-2 minutes, stirring often, until it darkens in color.
1 tablespoon tomato paste
Add the peeled tomatoes, crushing them against the side of the pot with your spoon. Pour in the vegetable stock and bring to a boil.
2 cans (14 oz / 400 g) peeled tomatoes
2 cups vegetable stock
Lower the heat and simmer uncovered for 20 minutes, stirring occasionally.
Turn off the heat and stir in the nutritional yeast and most of the fresh basil.
2 tablespoons nutritional yeast
½ bunch fresh basil
Blend the soup until smooth using an immersion blender, or in batches in a countertop blender.
Season with salt and freshly ground black pepper to taste.
Salt and freshly ground black pepper to taste
Add half the crispy tofu to the pot and leave off the heat for 5 minutes so it softens slightly.
Ladle into bowls and top with the remaining crispy tofu and basil. Serve hot.