Baked tofu is an excellent stand-in for clams in this classic American soup. I like to use mild flavored Soy Boy Tofu Lin for this recipe, but you may use whatever brand you prefer.

2 T. Olive Oil
1 Large Onion, finely chopped
2 Celery Stalks, finely diced
2 T. Unbleached White Flour
4 C. Vegetable Stock
3 Medium Potatoes, scrubbed and diced
3 C. Corn Kernels, cooked fresh or thawed frozen
1 t. Salt-free Seasoning (McCormick
Seasoning, Spike, etc.)
1⁄4 t. Cumin, ground
1⁄2 Package Baked Tofu, finely diced
2 C. Rice or Soy Milk, or as needed
Salt and Pepper to taste

1. Heat oil in soup pot. Add the onion and celery and sauté over medium heat until both are golden brown, about 8-10 minutes.

2. Sprinkle flour over the onion and celery, a little at a time, and stir in. Slowly stir in the vegetable stock, potatoes, corn, seasoning and cumin. Bring to a rapid simmer, then lower heat. Cover and simmer gently until the potatoes are tender, about 20-25 minutes.

3. With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base. Stir in the tofu, then add milk as needed; the soup should be somewhat thick, but not overly dense.

4. Return to a gentle simmer, season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat before serving.

6 to 8 servings

From Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of Year by Nava Atlas (Amberwood Press, 2006). Learn more about Nava Atlas at vegkitchen.com.

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