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Tofu Chowder

gluten free
wheat free
low fat low sugar, diabetic friendly
2 spoon difficulty rating

30-40 minutes

Serves: 6-8

Tofu Chowder

Chowder hails from the coasts of New England, USA and is somewhere between a stew and thick soup. It traditionally contains clams or other seafood. Here's a tasty, fish and ocean-friendly version. We've used kombu and nori - sea vegetables - to add a gentle taste of the ocean as well as providing important nutrients. You can buy sea vegetables in health food shops, Oriental stores (eg Chinese, Korean etc) and increasingly, some supermarkets. Nori is widely available. Kombu is becoming more common but gradually so - it's one of the kelp family so you may even be able to buy a more locally sourced kelp (fresh or dried), depending on the store. Here are some of the sea vegetable brands that we found!

 

                                       

 

For more information about fish - health, environment and welfare - check out Viva! Fish-free for Life guide; Viva! Fish campaign info; Viva!End of the Line Guide and Viva! Fish Report

 

Ingredients: 

1 tbsp oil
1 medium onion, chopped
2 carrots, chopped small
3 celery stalks, chopped small
500ml/2 cups vegan stock
450ml/1& 2/3 cups soya or other unsweetened plant milk
225g/8oz tofu, crumbled
Salt to taste (but remember, stock will be salty)
½ tsp black pepper
½ tsp celery seed or celery salt
2 large potatoes, peeled and cubed
1 strip kombu - see above for stockists 
2-3 tbsp nori flakes plus more for serving. If using whole sheets, heat over the stove until crispy to make it easier to crumble. Alternatively, whizz it in a spice grinder or similar. Alternatively, use nori sprinkles! See above for stockists
Small pinch allspice powder

 

ALL KITTED OUT
Chopping board and knife; large saucepan with lid; cooking spoon; jug for stock; measuring spoons; vegetable peeler; ladle to serve
 

Method: 

1. Get all the food and kit out. Prep all the veg etc.
2. Heat the oil in the saucepan. Add the onion, carrots and celery. Sauté (gently fry) for 15 minutes. 
3. Add the stock, kombu and plant milk. Stir. 
4. Add the crumbled tofu, salt, pepper, nori flakes, celery seed and allspice. Bring to the boil. 
5. Add the potatoes, reduce the heat and simmer until the potato is soft. Remove the kombu before serving. 

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