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.
- 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
- ½ tsp. white pepper
- 4 cups water
- 2 Tbs. chicken-flavored broth powder
- 4 Tbs. olive oil
- 1 lb. firm tofu, diced
- ¼ cup all-purpose flour
- ½ cup pine nuts
- 2 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.