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.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
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
