Smoked Tofu Corn Chowder

Cozy up with this comforting corn chowder, where smoked tofu adds a savory, protein-rich touch to every spoonful.

Ingredients

• 1 tbsp oil

• 1 small onion, chopped

• 1 package of EPIK eats smoked tofu (any flavor) ; original, hot, steak spice. Cut into small cubes

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 2 small potatoes, diced (about 2 cups)

• ½ tsp paprika

• 4 cups (1 L) vegetable broth

• 3 ½ cups fresh or frozen corn kernels

• 1 bay leaf

• Salt and pepper, to taste

• 1 to 2 cups (250–500 ml) milk of choice

Preparation

1. 1. In a medium saucepan, sauté the onion and smoked tofu in oil.
      Reserve half of the tofu cubes for serving.

   2. Add the celery and stir, then add the garlic and stir again.

   3. Add the diced potatoes and paprika, and cook for a few minutes, stirring frequently.

   4. Pour in the vegetable broth, add the corn and bay leaf, and simmer over low heat until the potatoes are tender.

   5. Using an immersion blender, purée part of the soup to create a creamy texture.

   6. Pour in the milk and stir well.

   7. Reheat gently and serve with the reserved smoked tofu cubes on top.

#Smoked Tofu Corn Chowder