Directions:
- Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
- To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
- In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.07 Kcal (955 kJ) | ||
| Calories from fat | 16.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 466.98mg | 19% | |
| Potassium | 1168.06mg | 25% | |
| Total Carbs | 48.02g | 16% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 9.7mg | 54% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 65.13 Kcal (273 kJ) | ||
| Calories from fat | 4.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 3% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 133.36mg | 19% | |
| Potassium | 333.58mg | 25% | |
| Total Carbs | 13.71g | 16% | |
| Sugars | 1.63g | 23% | |
| Dietary Fiber | 1.65g | 23% | |
| Protein | 1.96g | 14% | |
| Vitamin C | 11.3mg | 66% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 2.8mg | 54% | |
| Calcium | 16.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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