Packed with protein from tofu, this delicious and creamy soup is a hearty main dish.
The first thing is to roast the corn. This can be done a couple of days before hand.
Preheat the oven to 350°.
Lay the corn in a large casserole dish, with the husks on.
Start with the open side up. Drizzle 1/8 cup of olive oil over all the cobs. Carefully roll so the husk side is up.
Bake for 10 minutes, then turn again so the corn side is up.
Cook another 10 minutes. Remove from the oven and allow to cool.
When the corn is cooled, remove the husks and cut the kernels off the cob.
In a heavy skillet, heat the remaining olive oil and gently sauté the onion, pepper, and garlic for about 5 to 10 minutes, just to sweat it a little.
Add the corn and simmer gently for a couple of minutes.
Stir in all the spices and liquid smoke. Stir well and lightly cook for a couple more minutes to meld the spices with the corn mixture. Let it cool for a few minutes.
Save out 3/4 cup. Put the remaining corn mixture in a blender with the tofu and 1/2 cup water.
Be sure the top of the blender is vented. The heat from the corn will build pressure and make the top blow. I cover it with a napkin to keep it from spraying out at all.
Puree until it's pretty smooth.
Pour the puree back into the pan and stir in the corn mixture that was saved out. Simmer for about 5 minutes.
Stir in the tabasco and cook another 10 to 15 minutes on low.
Serve with a dollop of vegan plain Greek yogurt and a few microgreens. The tofu provides protein and makes this a main dish soup!