Sweet Squash, Sweet Potato, and Tofu Stew

Total Time
40mins
Prep 15 mins
Cook 25 mins

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 Nutrition

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!

Reviews

(2)
Most Helpful

Super! I love it! I must admit that I swapped spinach with kale and didn't use zuchinni, but only because that's what I had. I am definitely doing this again and again. Thanks a million! :)

Yassemine K. February 10, 2014

It was great to find such a nice vegetarian/vegan recipe. This is very easy to make and only uses one large pot. It did seem a bit strange to put tofu in this, but it does go really well and tastes great. In Australia we call butternut squash "butternut pumpkin". I also added some cubed potatoes. A simple to make, healthy and delicious vegetarian meal. Thanks for posting.

Andrea V August 29, 2009

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