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This is a recipe that I created, and REALLY liked it. This made a lot, but it was even good cold the next day for lunch. I think it would freeze fairly well, too. The link has notes and a picture or two. Recipe below.


5 1/2 - 6 c. cubed peeled potatoes (~ 1/2 inch cubes; bite size-ish)
12 oz. MoriNu silk soft tofu
1 - 3 t. miso
2 t. olive oil
1 medium onion, diced
2 c. water
1 t. salt
1 t. dried dill (or 2 t. fresh)
1/4 t. black pepper

Steam potatoes; do not boil.
In a blender, blend together tofu, miso, and 1 t. olive oil.
Meanwhile, saute onion in remaining teaspoon of olive oil.
Pour 4 c. of steamed potatoes into a large pot. Add tofu mixture, onion, water, salt, and pepper. Blend with immersion blender until thick and creamy with no "chunks." Stir in remaining diced potatoes and dill. Heat, stirring occassionally, until warmed through.
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