In a medium sized pot, cook the artichoke hearts in 1 tablespoon of vegan butter for about 5 minutes over low heat. This will allow them to soften and start to let out some more brine.

In a medium sized pan add the remaining 1 tablespoon of vegan butter, breadcrumbs, and parmesan cheese. Toast the breadcrumbs over the stove for a few minutes until golden.

Once the artichokes are a bit softer add in the tofu, Better Than Bouillon, lemon juice, and water. Boil for 15 to 20 minutes. Until everything is very soft.

Carefully, transfer into a high speed blender. Blend until smooth adding in about 2 to 3 cups of water while blending. Add slowly and keep blending until it is all smooth.

Taste the soup and add the salt, garlic powder, and black pepper according to your taste. You can also add in more vegan parmesan.

When the soup tastes good to you, plate it up. Top with a bit of extra black pepper, vegan parmesan, and the breadcrumbs. Enjoy.