Butternut Stew with Tofu, Corn, and Pine Nuts
- Number of Servings: 8
Ingredients
4 cups frozen Silver Queen or other sweet corn kernels, thawed4 cups peeled and diced butternut squash2 cloves garlic, minced1/2 tsp. salt1/2 tsp. white pepper4 cups water2 Tbs. low-sodium chicken-flavored broth powder4 Tbs. olive oil1 lb. firm tofu, diced1/4 cup all-purpose flour1/2 cup pine nuts2 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.
Number of Servings: 8
Recipe submitted by SparkPeople user C_ANEMONE.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 289.3
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 205.0 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 6.3 g
- Protein: 9.7 g
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