Clam chowder made vegan! This comforting soup is packed with tofu, potatoes, celery and carrots – it is perfect for a cold night.
In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, and onion and cook until just beginning to soften. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the vegetable broth and almond milk along with the potatoes and bay leaves and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Season with the salt and pepper. Add the tofu and corn; stir; and cook for 15 minutes.
Using a hand-held stick blender, pulse the chowder a few times to puree some of the soup into a creamy consistency, but take care not to puree too much; some chunky texture makes for a better chowder.
Remove and discard the bay leaves. Taste and adjust the seasonings as needed. Serve.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Massachusetts.