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Tofu Seafood Chowder

It’s time to give a sh*t about food waste because it’s not only a major contributor to climate change, but it ultimately impacts future generations’ food security. In this recipe, we’re going to say yes to blemished, inconsistently shaped, and odd sized produce -because these qualities do not determine the dish’s final flavour profile, presentation, and nutrient content.

This recipe also utilises New Zealand’s least-utilised vegetable part: the broccoli stalk. According to Love Food Hate Waste NZ, Kiwis throw away over 2,500 tonnes of broccoli stalks and leaves every year. It’s a lot of waste. So, let’s give less of a sh*t about how fruits and vegetables look, starting with this tofu seafood chowder, and give more of a sh*t about pampering our taste buds and nourishing our bodies.



- 1 onion

- 1 carrot

- 1 potato

- 1 broccoli stalk

- 3 tbsp butter

- 1/2 cup white wine

- 1L fish stock (or vegetable stock)

- 5 slices of wholewheat bread, roughly torn up into smaller pieces

- 500ml milk

- 300g tofu, cut into approximately 1cmx1cm cubes

- 300g seafood marinara mix or your choice of fish

- 250ml cream

- Salt and pepper to taste


1) Remove skin of onion, carrot, and potato. Roughly dice them.

2) Cut off the dried bottom of the broccoli stalk and use a peeler to remove the outer skin before

dicing it.

3) In a big pot (at least a 5L-sized pot), sauté chopped onion in 1 tablespoon of butter for

approximately 1 minute over medium-high heat.

4) Add diced carrot, broccoli, and another tablespoon of butter and sauté for approximately 5

minutes over medium-high heat. Stir continuously to prevent burning.

5) Add the last tablespoon of butter and diced potato. Sauté for another 5 minutes.

6) Add 1/2 cup of white wine to the same pot and let it evaporate over high heat.

7) Add stock and allow the mixture to boil for about 10 minutes.

8) Turn down the heat and add bread pieces. As they break down, the soup will thicken.

9) Add milk right after the bread pieces have disintegrated into the soup.

10) Add tofu and seafood, and simmer for 10 to 15 minutes over low heat.

11) Just when the seafood is cooked, add cream and turn off the heat.

12) Season with salt and pepper.


Melissa Koh is a third year BA student double majoring in Culinary Arts and English & New Media. Follow her dining and cooking adventures on Instagram: @melicacy

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