Butternut Stew with Tofu, Corn and Pine Nuts
|Author:||Inspired by Vegetarian Times|
|4 cups||frozen Silver Queen or other sweet corn kernels, thawed|
|4 cups||peeled and diced butternut squash|
|2 cloves||garlic, minced|
|1/2 tsp.||white pepper|
|2 tbsp.||broth powder|
|4 tbsp.||olive oil|
|1 lb.||firm tofu, diced|
|1/4 cups||all-purpose flour|
|1/2 cups||pine nuts|
|2||scallions, minced, for garnish|
- Place corn in blender or food processor, and purée until coarse. Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat, and cook until squash is tender.
- Meanwhile, heat large skillet over medium heat, and add oil. Toss diced tofu in flour, and sauté until browned on all sides. Add pine nuts, and sauté 1 minute more. When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes. Remove from heat, garnish with scallions and serve.
|Amount per serving
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 4g||16%|
|Total Sugars 4g|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.