QUICK CHOWDER

To make a quick chowder with tofu and tomato soup, start by sautéing garlic, onion, bay leaf, and thyme in olive oil until tender. Then, add sliced fried tofu, chicken broth, lemon juice, and tomato soup. Bring the mixture to a boil, cover, and let it simmer for about 5 minutes. Serve it over slices of toasted French bread for a delicious meal.

Yes, this quick chowder recipe can easily be made vegan by using vegetable broth instead of chicken broth. The tofu serves as a great protein source, making it a hearty and satisfying option for those following a vegan diet.

If you're looking for a substitute for tofu in this chowder recipe, you can use chickpeas or white beans for a similar texture and protein content. Alternatively, you could add more vegetables like corn or potatoes to enhance the chowder's heartiness.

To store leftover chowder, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. Just remember to reheat it gently on the stove when you're ready to enjoy it again.

This quick chowder pairs wonderfully with a side salad or steamed vegetables for a balanced meal. You can also serve it with additional slices of toasted French bread or a sprinkle of fresh herbs like parsley or chives for added flavor.