Cream of Corn with Barbecue Tofu
Looking for a few good vegetarian dinner ideas? This recipe for cream of corn soup is deliciously smooth, and topped with browned tofu tossed in barbecue sauce for added texture.
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 4 cups (1 litre) vegetable broth
- 4 cups (1 litre) milk
- 1 large potato, peeled and cubed
- 5 cups (750 g) frozen corn, thawed
- 1 1/2 lb (675 g) firm tofu, patted dry and diced
- 2 tbsp (30 ml) homemade or store-bought barbecue sauce
- 1/2 tsp chilli powder
- 1 avocado, diced
- Cilantro leaves, to taste
Instructions
- In a large pot over high heat, soften the onion and garlic in half of the oil. Add the broth, milk and potato. Bring to a boil. Cover and simmer over low heat for 15 minutes. Add 4 cups (600 g) of the corn and half of the tofu. Cook for another 10 minutes or until the potato is tender.
- In a blender, purée the soup until smooth. Strain through a sieve. Season with salt and pepper. Keep warm.
- Meanwhile, in a non-stick skillet over high heat, brown the remaining tofu in the remaining oil. Add the barbecue sauce and chilli powder. Cook until the tofu is glazed in the sauce.
- Divide the soup among four bowls. Top with the barbecue tofu, avocado and remaining corn. Garnish with cilantro leaves.
Looking for a few good vegetarian dinner ideas? This recipe for cream of corn soup is deliciously smooth, and topped with browned tofu tossed in barbecue sauce for added texture.