In a large pot over medium heat, sauté onion and garlic for about 5-7 minutes. I use splashes of water to keep them from sticking. I keep a measureing up of water beside the stove to add in more water as needed. If you're not oil-free feel free to use a tablespoon avocado oil or olive oil.
Add tomatoes, vegetable broth, nutritional yeast, oregano, turmeric, salt, pepper and 1 cup of the basil. Bring to boil, then reduce to simmer for about 5 minutes. Then add in tofu, the other cup of basil and cook on low-medium heat for another 7-10 minutes, stirring frequently. Use an immersion blender (or transfer to blender) to blend everything together.
After it's all blended together, reheat if needed and serve. Store in fridge for up to 5 days or freezer for even longer.