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Roasted Potato & Corn Chowder with Smoky Paprika Tofu

  • Author: Liv B
  • Total Time: 1 hour
  • Yield: 4 servings


Roasted potato, onion, garlic and corn, blended with spices and cream into a chowder. Topped with smoky tofu croutons.



  • 4 cups potato cubes
  • 1/2 white onion, diced
  • 3 cloves garlic
  • 2 tbsp oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups corn kernels (fresh or frozen)
  • 2 1/2 cups veggie broth
  • 1 cup vegan cream or coconut milk
  • 2 tsp chopped fresh thyme or 1 tsp dried thyme

Smoky Tofu Croutons:

  • 1 block of tofu (12 oz)
  • 2 tbsp oil
  • 1 tsp smoked paprika
  • 1 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Add potatoes, onion and garlic to a bowl. Add oil, salt and pepper. Toss to coat.
  3. Bake 30 minutes, flipping halfway through, until potatoes are golden and fork-tender. Add corn and bake 5-10 more minutes.
  4. Meanwhile, make the tofu. Add tofu to a bowl with oil and spices and toss to coat. Fry in a frying pan for about 10 minutes, stirring frequently, until crispy, or in an air fryer for about 15 minutes until crispy.
  5. Add veggies to a blender with broth and cream (or add all to a pot and use an immersion blender). Blend until smooth, and remember when blending hot liquids to take the middle plug out of the lid and cover lightly with a dish towel to let steam escape so it doesn’t explode.
  6. Add to a pot and heat on low/medium heat until warmed through. Stir in thyme, then taste and season with more salt/pepper if desired.
  7. Serve hot and garnish with tofu croutons. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

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