Step 1

Preheat the oven to 425 degrees(F).

Step 2

After you have drained and pressed the tofu, break the tofu into chunks with your fingers and put the tofu in a medium sized mixing bowl.

Step 3

Drizzle the tofu with 1 tablespoon of olive oil and then sprinkle with 1 tablespoon of Cajun seasoning. Toss to coat the tofu.

Step 4

Put the tofu on a sheet pan lined with parchment paper or a silicone mat. Spread out evenly.

Step 5

Bake for 15 minutes, toss and bake for 10 to 15 more minutes or until the tofu is firm and brown.

Step 6

While the tofu bakes, make the soup. Heat the remaining 2 tablespoons of olive oil in a large soup pot on medium high.

Step 7

Add the onions and garlic and sauté, reducing heat as needed until the onion is translucent. About 2 to 3 minutes.

Step 8

Then add in the remaining 1 tablespoon of Cajun seasoning and toss to combine. Let sauté for another minute.

Step 9

Then pour in the vegetable broth and a pinch of salt and pepper. Bring to a simmer, then add the couscous. Stir.

Step 10

Reduce heat to medium low and let the couscous simmer for 10 to 12 minutes or until the couscous is tender.

Step 11

Pour in the can of diced tomatoes and the vegan cream. Stir to combine.

Step 12

Add the vegan Parmesan and another pinch of salt and pepper. Stir to combine and let simmer for another minutes. Taste and adjust seasonings.

Step 13

Once the tofu is done, add the baked tofu to the soup and stir to combine.

Step 14

Serve with extra vegan Parmesan if desired.