1 large yellow onion, diced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped (if you cannot find yellow,
use two red bell peppers)
4 ears of corn, husks and silk removed (or 10 oz frozen)
2 ½ cups vegetable stock
3 medium red potatoes, peeled and diced
4 oz smoked tofu, cubed (you can experiment with flavors, but savory
or garlic work well)
1 1/4 cups soy milk, plain
salt and pepper, to taste
1 Tbs olive oil
If you are using fresh corn (which is best, but can be hard to find during the cooler months) cut the kernels off the cob with a knife and set aside.
In a medium to large pot, heat the oil and add the onions and bell peppers (* If you are using frozen corn, add at this time with the onions and peppers). Saute until the onions are translucent, approx 5 – 8 minutes.
Add the vegetable stock, potatoes and corn (if using fresh). Bring to a boil, lower heat, cover and simmer 10 – 15 minutes, until the vegetables are tender.
Add the tofu and soy milk, cover and simmer for 10 more minutes. Season with salt and pepper to taste.
Makes 4 – 6 servings.