Tofu Chowder
Chowder is a traditional recipe from New England, USA and is a delicious dish somewhere between a soup and stew – very filling! Often made with clams, this seafood-free variation is a great alternative. Kombu and nori, two varieties of sea vegetable, add a gentle taste of the ocean as well as providing important nutrients”
- Serves:
- 6
- Ready in:
- 15 to 30 mins
Ingredients
- 1 tbsp oil
- 1 medium onion, chopped
- 2 carrots, chopped finely
- 3 celery stalks, diced
- 500ml vegan stock
- 450ml soya milk
- 225g tofu, crumbled
- salt to taste
- 1/2 tsp black pepper
- 1/2 tsp celery seeds (use celery salt)
- 2 large potatoes, peeled and cubed
- 1 strip kombu
- 2-3 tbsp nori flakes, plus extra
- small pinch allspice powder
Method
- 1
Heat the oil in a large cooking pot, then add the onion, carrots and celery and sauté for 15 minutes. Now add the stock, kombu and soya milk and stir.
- 2
Crumble in the tofu, add a little salt to taste (remember, the stock will be salty), then stir in the pepper, nori flakes, celery seeds and allspice and bring to the boil.
- 3
Add the cubed potatoes to the cooking pot, reduce the heat and simmer until the potatoes are soft.
- 4
At this point, you can discard the kombu if you like. For a stronger flavour, blend 2-3 ladles of the soup along with the kombu then return the mixture to pan and stir into rest of soup. Serve in bowls with a sprinkling of nori flakes to garnish.
Tofu Chowder was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tbsp oil
- 1 medium onion, chopped
- 2 carrots, chopped finely
- 3 celery stalks, diced
- 500ml vegan stock
- 450ml soya milk
- 225g tofu, crumbled
- salt to taste
- 1/2 tsp black pepper
- 1/2 tsp celery seeds (use celery salt)
- 2 large potatoes, peeled and cubed
- 1 strip kombu
- 2-3 tbsp nori flakes, plus extra
- small pinch allspice powder
- 1
Heat the oil in a large cooking pot, then add the onion, carrots and celery and sauté for 15 minutes. Now add the stock, kombu and soya milk and stir.
- 2
Crumble in the tofu, add a little salt to taste (remember, the stock will be salty), then stir in the pepper, nori flakes, celery seeds and allspice and bring to the boil.
- 3
Add the cubed potatoes to the cooking pot, reduce the heat and simmer until the potatoes are soft.
- 4
At this point, you can discard the kombu if you like. For a stronger flavour, blend 2-3 ladles of the soup along with the kombu then return the mixture to pan and stir into rest of soup. Serve in bowls with a sprinkling of nori flakes to garnish.
Chowder is a traditional recipe from New England, USA and is a delicious dish somewhere between a soup and stew – very filling! Often made with clams, this seafood-free variation is a great alternative. Kombu and nori, two varieties of sea vegetable, add a gentle taste of the ocean as well as providing important nutrients”
Tofu Chowder was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
