2 tablespoon oil
1 medium onion
3 celery stalks
4 cups soy milk
1/2 lb. extra firm tofu, cubed or crumbled
1/2 teaspoon pepper
2 large potatoes, peeled and cubed
3 vegan bouillon cubes
shredded vegan soy cheese (optional) for garnish on soup
chives, chopped small for garnish on soup
Chop the carrots, onion, and celery. heat oil in large cooking pot. Add the onion, carrots, celery and sate for 15 min. Add the soymilk, stir. Add the tofu, vegan bouillon, pepper, bring to a boil. add the potatoes and let chowder simmer until the potatoes are soft.
You may substitute 2 teaspoons sea salt if you do not have bouillon cubes, howe'ver, the cubes give more flavor.