Heat 2 tsp olive oil in large pot over medium heat. Add onion and cook until softened and starting to brown, 3 to 5 minutes. Add just half the garlic and cook until fragrant, about 1 minute. Add tomato powder, crushed tomatoes, 3 cups water, rice, ½ tsp salt, and a pinch of pepper. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Uncover and continue to simmer until rice is tender and soup has thickened, 2 to 3 minutes.

Whisk together cornstarch, nutritional yeast, just 1 tsp oregano, and a pinch of salt and pepper in medium bowl. Add tofu and toss to coat. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add tofu and cook until golden brown and crispy, 3 to 4 minutes per side.

Combine parsley, parmesan, and remaining garlic in small bowl. Divide tomato soup with rice between bowls. Top with crispy "cheese" curds and sprinkle with parsley-parmesan crumble. Soup's on!

You can also cook tofu in air-fryer at 400°F for 8 to 10 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.