Tofu corn chowder

Yield: 6 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 large White onions; chopped
1 small Red bell pepper; chopped
1 small Green bell pepper; chopped
1 10 oz pkg frozen corn; defrosted
2 cups Vegetable stock
4 mediums Red potatoes; diced
1½ cup Soy milk
1½ pounds Firm tofu; cubed
1 teaspoon Salt
½ teaspoon Black pepper
½ cup Chopped parsley

Heat oil in medium saucepan over high heat and saute onion, peppers and corn until onions are translucent, about 5 minutes. Add vegetable stock and potatoes and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Add soy milk and tofu and simemr another 15 minutes. Season with slat and pepper. Serve immediately, garnished with parsley.

Per serving: 283 Calories (kcal); 10g Total Fat; (30% calories from fat); 16g Protein; 37g Carbohydrate; 1mg Cholesterol; 922mg Sodium Food Exchanges: 2 Grain(Starch); 2½ Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: The Whole Soy Cookbook by Patricia Greenberg Converted by MM_Buster v2.0n.

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