Happy Easter Eve

Hey Guys!
I decided to share a recipe I used in my guest post for Cait while she is on vacation this summer! Recently I have decided to branch out of my normal routine in the kitchen and try new and exciting foods!

If you are anything like me, tofu can seem weird and scary as a kitchen staple. It has been my mission to find new recipes that let's me incorporate tofu into my diet without realizing it's there. Just check out my tofu banana bread recipe. Silken tofu is great to use instead of eggs/oil and makes awesome smoothies!

While stopping by Barnes and Noble today, I saw a recipe I am dying to try. I had my friend Jenna take a snapshot of the page with her phone so I could share with you guys too! April is still bringing plenty of showers so I am still in soup mood occasionally.

Tofu Corn Chowder

Ingredients:
24 ounces firm tofu, cubed
1 large white onion chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
10 ounces frozen/canned/fresh corn
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups vegetable stock
4 medium red potatoes, cubed
1.5 cups milk
1 teaspoon dried thyme
1 teaspoon salt
.5 teaspoon black pepper

Directions
1. In a large pan, saute the onions, peppers, corn and garlic until
the onions are translucent (with oil).
2. Add the vegetable stock, thyme and potatoes and bring to a boil.
3. Reduce to a simmer and cook for 15 minutes, or until veggies are tender.
4. Add the milk and tofu and cook for another 15 minutes.
5. Season with salt and pepper and serve!

Not too shabby huh? Trying new things can be exciting and fun as long as you have a good recipe to back you up ;-)

Hope everyone has a fabulous Easter tomorrow! I was busy in the kitchen yesterday. Luckily my sister spoils my dogs so Chance had a fab time too!

I'll post the recipes on Monday! 

xoxo,
Cara