Sweet Squash, Sweet Potato, and Tofu Stew

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.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
  • Add vegetable stock, chopped tomato, and tomato puree.
  • 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.
  • 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.
  • Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Munchkin1287
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@Munchkin1287
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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."
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  1. Yassemine K.
    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! :)
    Reply
  2. Andrea V
    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.
    Reply
  3. Munchkin1287
    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.
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