Butternut Stew with Tofu, Corn and Pine Nuts Recipe | Vegetarian Times Skip to main content

Butternut Stew with Tofu, Corn and Pine Nuts

This stew may be served alone in a bowl like chili often is, or you may serve it on a plate with brown rice and black beans. If you like the flavors of the Southwest, add canned green chiles, hot chili powder or chipotle sauce to suit your taste.

Ingredients: 

Ingredients: 

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4 cups frozen Silver Queen or other sweet corn kernels, thawed
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4 cups peeled and diced butternut squash
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2 cloves garlic, minced
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1 tsp. salt
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½ tsp. white pepper
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4 cups water
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2 Tbs. chicken-flavored broth powder
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4 Tbs. olive oil
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1 lb. firm tofu, diced
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¼ cup all-purpose flour
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2 scallions, minced, for garnish

Instructions: 

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 Information: 

Calories: 
260
Protein: 
10 g
Total Fat: 
14 g
Saturated Fat: 
2 g
Carbohydrates: 
29 g
Cholesterol: 
mg
Sodium: 
580 mg
Fiber: 
4 g
Sugar: 
4 g
Yield: 
SERVES 8

Comments on this Recipe

Looks good!

Looks good and I want to try it. But, is the chicken flavored broth powder okay to eat with a vegetarian lifestyle? Where can I find this?

In health food stores you can find the "chicken-like" broth powders. They are actually pretty good. Try a few to find your favorite.

the Better than Bouillion "no-chicken" soup base is a excellent substitute for chicken broth.

It was wonderful! We added jalapenos, cubanelle, poblano and curry. No chicken broth powder, just vegetable bouillion and extra garlic clove....can never have too much garlic!

It was wonderful! We added jalapenos, cubanelle, poblano and curry. No chicken broth powder, just vegetable bouillion and extra garlic clove....can never have too much garlic!

I've been making his dish for over four years now. One of our favorites! Excellent over wild rice. Have substituted sliced almonds or cashew pieces for pine nuts!

Why in the world are you using chicken broth in a vegetarian recipe? Does anybody check these recipes? And for the Vaisnavas and the Jains, a suggestion to use asafoetida instead of garlic might be nice.

Relax, dear readers and unclutch those pearls! Here's another chicken-flavoured (not chicken!) vegetable broth option. Although frankly I wouldn't bother. I usually just keep one kind of low-sodium broth on hand. http://www.imaginefoods.com/content/organic-no-chicken-broth

Good

I love this dish - it's very filling and delicious! Occasionally I'll double the recipe and use it as my lunch for the week. Tastes great over brown rice too.