Baked tofu is an excellent stand-in for clams in this classic American soup. I like to use mild-flavored Soy Boy Tofu Lin for this recipe, but you may use whatever brand or flavor you prefer.

　　

Ingredients

6 to 8 servings

　　2 tablespoons olive oil

　　1 large onion, finely chopped

　　2 celery stalks, finely diced

　　2 tablespoons unbleached white flour

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　3 medium potatoes, scrubbed and diced

　　3 cups thawed frozen or cooked fresh corn kernels (from about 3 large ears)

　　1 teaspoon salt-free seasoning (see page 4 for brands)

　　1 teaspoon ground cumin

　　4 ounces (1/2 package) baked tofu, finely diced

　　2 cups rice milk, or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until both are golden, about 8 to 10 minutes.

　　

Step 2

Sprinkle the flour over the onion and celery, a little at a time, and stir in. Slowly stir in the water with the bouillon cubes, potatoes, corn, seasoning, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 to 25 minutes.

　　

Step 3

With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base. Stir in the tofu, then add rice milk as needed; the soup should be somewhat thick but not overly dense.

　　

Step 4

Return to a gentle simmer, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 229

　　

Step 7

Total fat: 7g

　　

Step 8

Protein: 9g

　　

Step 9

Fiber: 4g

　　

Step 10

Carbohydrate: 38g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 152mg

　　Vegan Soups and Hearty Stews for All Seasons