Ingredients Jump to Instructions ↓

  1. 2/3 cup fresh or frozen corn, thawed

  2. 1/3 cup chopped onion

  3. 1/4 cup chopped sweet red pepper

  4. 1/4 cup chopped green pepper

  5. 1 teaspoon canola oil

  6. 1 medium red potato, diced

  7. 2/3 cup reduced-sodium chicken broth

  8. 1/2 cup silken firm tofu

  9. 1/2 cup soy milk

  10. 1/4 teaspoon salt

  11. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper. Yield: 2 servings.


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