In a large pot over high heat, soften the onion and garlic in half of the oil. Add the broth, milk and potato. Bring to a boil. Cover and simmer over low heat for 15 minutes. Add 4 cups (600 g) of the corn and half of the tofu. Cook for another 10 minutes or until the potato is tender.
In a blender, purée the soup until smooth. Strain through a sieve. Season with salt and pepper. Keep warm.
Meanwhile, in a non-stick skillet over high heat, brown the remaining tofu in the remaining oil. Add the barbecue sauce and chilli powder. Cook until the tofu is glazed in the sauce.
Divide the soup among four bowls. Top with the barbecue tofu, avocado and remaining corn. Garnish with cilantro leaves.
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.