Sweet Squash, Sweet Potato, and Tofu Stew |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I just created this recipe today and had it for lunch. It was just delicious... I have a bit of a sweet tooth and this was the perfect lunch for a cold, rainy day. At first I thought the ingredients sounded strange, but all together it tastes great! This is very low fat, low sugar, and vegan! *Note: make sure to serve in bowls and get a lot of the sweet broth. Also, adjust the amount of artifical sweetener according to your liking. Like I said, I have a sweet tooth, so I put in 4 single-serving packets of Splenda. Ingredients:
1 onion, roughly chopped |
1 cup vegetable stock |
4 ounces canned tomatoes, puree |
350 g firm tofu, cubed |
4 cups butternut squash, cubed |
1 sweet potato, peeled and cubed |
4 cups spinach leaves |
2 zucchini, sliced |
1 tomato, chopped |
3 teaspoons cinnamon |
1 garlic clove, minced |
1 dash nutmeg |
salt and pepper, to taste |
4 teaspoons artificial sweetener (e.g. splenda) |
vegan cooking spray |
Directions:
1. In a large pot, spray bottom and put onions and spices. Sauté onions for about 4-5 minutes on high heat, or until golden brown.
2. Add vegetable stock, chopped tomato, and tomato puree.
3. Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
4. Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
5. Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
6. Enjoy!
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