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Tofu Chowder

What you need: 

2 tablespoon oil
1 medium onion
3 carrots
3 celery stalks
4 cups soy milk
1/2 lb. extra firm tofu, cubed or crumbled
1/2 teaspoon pepper
2 large potatoes, peeled and cubed
3 vegan bouillon cubes
shredded vegan soy cheese (optional) for garnish on soup
chives, chopped small for garnish on soup

What you do: 

Chop the carrots, onion, and celery. heat oil in large cooking pot. Add the onion, carrots, celery and sate for 15 min. Add the soymilk, stir. Add the tofu, vegan bouillon, pepper, bring to a boil. add the potatoes and let chowder simmer until the potatoes are soft.
You may substitute 2 teaspoons sea salt if you do not have bouillon cubes, howe'ver, the cubes give more flavor.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This is absolutely delicious!  I had made it before and lost the recipe so I was delighted to find it today.   The tofu that I use is 12 oz and plenty for a batch this size.  Just be sure to wrap in paper towels to absorb the moisture before cubing into small pieces.  Once all the ingredients are in the broth is not substantial so if you like a more brothy consistency make it 4.5 cups of soy milk and be sure to not substitute the bouillon cubes.  Garnish with diced avocado, scallions, or tomatoes.  You will not be disappointed if you truly enjoy all the ingredients that go into making this yummy, hearty dish.  P.S.  Photo is not the best but you get the picture (non pun intended!).  

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