My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Pickled Kiebasa

By: Chef Stiles

Fried Cabbage and Bacon With Onion

By: FLUFFSTER

Country Salisbury Steak

By: Marsha-Anne

Roasted-Garlic Mashed Potatoes

By: mersaydees

Bread Machine Doughnuts

By: Lvs2Cook

More Popular Recipes

Sweet Squash, Sweet Potato, and Tofu Stew

Recipe #299197 | 40 min | 15 min prep | SERVES 4 , 4 servings (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Munchkin1287

I just created this recipe today and had it for lunch. It was just delicious... I have a bit of a sweet tooth and this was the perfect lunch for a cold, rainy day. At first I thought the ingredients sounded strange, but all together it tastes great! This is very low fat, low sugar, and vegan! *Note: make sure to serve in bowls and get a lot of the sweet broth. Also, adjust the amount of artifical sweetener according to your liking. Like I said, I have a sweet tooth, so I put in 4 single-serving packets of Splenda.

Posted on: Apr 17, 2008

Print Recipe

Ingredients

  • 1 onion, roughly chopped
  • 1 cup vegetable stock
  • 4 ounces canned tomato, puree
  • 350 g firm tofu, cubed
  • 4 cups butternut squash, cubed
  • 1 sweet potato, peeled and cubed
  • 4 cups spinach leaves
  • 2 zucchini, sliced
  • 1 tomato, chopped
  • 3 teaspoons cinnamon
  • 1 garlic clove, minced
  • 1 dash nutmeg
  • salt and pepper, to taste
  • 4 teaspoons artificial sweetener (e.g. Splenda)
  • vegan cooking spray

    • Directions

    1. 1
      In a large pot, spray bottom and put onions and spices. Sauté onions for about 4-5 minutes on high heat, or until golden brown.
    2. 2
      Add vegetable stock, chopped tomato, and tomato puree.
    3. 3
      Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
    4. 4
      Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
    5. 5
      Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
    6. 6
      Enjoy!

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (505g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    vegetable stock

    Calories 231
    Calories from Fat 47 (20%)
    Amount Per Serving %DV
    Total Fat 5.2g 8%
    Saturated Fat 1.1g 5%
    Monounsaturated Fat 1.4g
    Polyunsaturated Fat 2.3g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 109mg 4%
    Potassium 1367mg 39%
    Total Carbohydrate 39.0g 12%
    Dietary Fiber 8.5g 33%
    Sugars 12.5g
    Protein 13.9g 27%
    Vitamin A 22796mcg 455%
    Vitamin B6 0.7mg 36%
    Vitamin B12 0.0mcg 0%
    Vitamin C 64mg 107%
    Vitamin E 1mcg 3%
    Calcium 383mg 38%
    Iron 5mg 28%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved