DAS SOUP!

I was trying to make a casserole and inadvertently discovered some amazing college student soup. (So called because it is cheap and good for lazy/busy people.)

2 cans tomatoes, undrained
2 zucchini
1 package tofu (extra firm)
basil to taste (I recommend a lot)
pepper
oregano
hot sauce to taste (I used Sriracha, AKA rooster sauce)

Turn on the oven to 350.
Oil a casserole pan. I used olive oil, which is pretty ideal because it goes into the soup.
Drain tofu and cut into centimeter-sized cubes.
Cut zucchini into two-centimeter cubes. (You don't know metric, you say? Learn I tell you! British measurement system is for imperialists.)
Bake tofu and zucchini for 20-30 minutes or until tofu is lightly brown. (Baking them before the broth goes on preserves their individual flavors, firms up the tofu, and helps soften/cook the zucchini.)
While the tofu and zucchini bake, season your cans of tomatoes. My recommended seasonings are above. If you follow them, do not add salt as the other herbs take care of it quite well. Then do some reading for class because that really shouldn't take too long.
When the tofu is golden, remove from the oven and pour your tomato mix over the top, and stir a little to mix.
Bake for another 20 minutes.
Remove from oven and ladle yourself some soup!

This is a low-broth, more-stuff-to-chew-on kinda soup , but it's got enough liquid to warm you up on a chilly autumn night. It also seems pretty flexible.
Try adding: chicken, spinach, corn, maybe beans? Maybe green beans?
Do not try adding: carrots. Trust me. They don't do well with the basil.

UPDATE:
Tried it again with tofu baking solo, then throwing a can of drained green beans in with the tomato mix to marinade while I waited to pour it over. It's okay. The green beans aren't as flavorful as the zucchini was.