Butternut Stew with Tofu, Corn and Pine Nuts

Author:Inspired by Vegetarian Times
Yield:8 Serving(s)
Category:Main Courses


4 cups frozen Silver Queen or other sweet corn kernels, thawed
4 cups peeled and diced butternut squash
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. white pepper
4 cups water
2 tbsp. broth powder
4 tbsp. olive oil
1 lb. firm tofu, diced
1/4 cups all-purpose flour
1/2 cups pine nuts
scallions, minced, for garnish


  1. 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.
  2. 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.


Nutrition Facts

8 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 14g22%
Saturated Fat 2g10%
Trans Fat
Cholesterol 0mg0%
Sodium 580mg24%
Total Carbohydrate 29g10%
Dietary Fiber 4g16%
Total Sugars 4g
Includes Added Sugars
Protein 10g

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.