Tomato Bisque

1. Add tofu and maple syrup to a blender. Blend until well combined and completely smooth.
2. Add the can of Cento Crushed Tomatoes, garlic powder, Sriracha, smoked paprika, and salt to the blender. Process until ingredients are well.
3. Pour contents into an “unheated” sauce pan. Crush the Cento Peeled Tomatoes by hand and add to the pan with the oregano. Cook over medium-low to medium heat, stirring occasionally until the soup is completely heated. Watch it carefully and don’t let it burn.

The Cashew Cream

1. Drain cashews and add to blender with water, maple syrup, vanilla, & salt. Blend until completely smooth. If it’s too thick add a little water, but be careful. You don’t want it too thin.

Serve

1. Pour bisque into a bowl and drizzle with the cashew cream, Sriracha, and sprinkle with freshly chopped green onion.