Tofu Buffalo Soup

Ingredients:

olive oil

1/2 cup onion, diced

carrots, diced ( I used 6 baby carrots)

celery, diced (2 stalks)

bell pepper, diced (I used an orange one)

1 yukon gold potato, diced

1 block of extra firm tofu, diced

1/2 cup frozen corn

1 cup of black beans

1 cup of chic peas

3 cups of vegetable broth

1 cup of oat milk (or whatever type of milk you prefer)

1/2 cup frank's buffalo sauce (if you don't like it super spicy use less)

1/2 cup shredded cheddar cheese ( you could use blue cheese, I just don't like it)

Heat olive oil in a pot. Add the onion, carrots, celery, peppers and potatoes and cook until softened. Add the tofu, beans, corn, broth and beans and simmer. Add buffalo sauce and cheese and serve warm.