- In a large pot over high heat, soften the onion and garlic in half of the oil. Add the broth, milk and potato. Bring to a boil. Cover and simmer over low heat for 15 minutes. Add 4 cups (600 g) of the corn and half of the tofu. Cook for another 10 minutes or until the potato is tender.
- In a blender, purée the soup until smooth. Strain through a sieve. Season with salt and pepper. Keep warm.
- Meanwhile, in a non-stick skillet over high heat, brown the remaining tofu in the remaining oil. Add the barbecue sauce and chilli powder. Cook until the tofu is glazed in the sauce.
- Divide the soup among four bowls. Top with the barbecue tofu, avocado and remaining corn. Garnish with cilantro leaves.