1 block of tofu (extra firm)
1 can of corn (15 oz)
1 can of diced tomatoes (15 oz)
1/4 cup red onion, chopped
1 jalapeño, chopped
1/8 cup cilantro, chopped
1 clove garlic
salt and pepper, to taste
1. Add onion, jalapeño, cilantro, and garlic to medium stock pot and cook on low heat until onions appear soft (about 3 minutes).
2. Add tomatoes and corn and stir.
3. Add tofu.
4. Bring contents of stock pot to a boil using high heat.
5. Once boiling, reduce to simmer, cover, and cook for 25 minutes.