Sweet Squash, Sweet Potato, And Tofu Stew Recipe

Name: Sweet Squash, Sweet Potato, And Tofu Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, roughly chopped; 1 cup vegetable stock; 4 ounces canned tomatoes, 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 tomatoes, 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

Servings: persons

1 onion, roughly chopped
1 cup vegetable stock
4 ounces canned tomatoes, 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 tomatoes, 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

1
In a large pot, spray bottom and put onions and spices. Saute onions for about 4-5 minutes on high heat, or until golden brown.
2
Add vegetable stock, chopped tomato, and tomato puree.
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
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
Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
6
Enjoy!

1732

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 onion, roughly chopped, 1 cup vegetable stock, 4 ounces canned tomatoes, puree, 350 g firm tofu, cubed, and more.

Yes, Sweet Squash, Sweet Potato, And Tofu Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Squash, Sweet Potato, And Tofu Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions