Tofu-Veggie Stew

The cold weather is coming so you definitely want to eat things that keep you warm and going, I love this dish it’s super flavorful, keeps you full and its very hearty,  you can have it for either lunch or dinner.

You need:

1 cup diced eggplant                                                                              1 cup diced zucchini

1 cup diced yellow squash                                                                    1 cup of diced mexican squash

1/2 cup of diced squash (preferably butternut)                                      1 cup silken tofu (scrambled)

1/2 cup of crushed tomatoes                                                                1/2 cup of green peas

1 cup of mixed peppers                                                                          1/2 cup of cut corn

1/2 cup of chopped onion                                                                      1 garlic clove

2 tbsp. of Extra Virgin olive oil                                                             Fresh parsley (garnish)


1/2 tsp. of paprika

1/4 tsp. of red pepper

1/2 tsp. of black pepper

1 tsp. of oregano

2 tsp. of salt


-On a pot at medium-high heat add the 2 tbsp. of olive oil and caramelize the onions, peppers, and garlic for about 2 minutes.

-Add the vegetables all at once and mix well with the peppers and onion.

-Pour the tomato sauce and stir for another 2 minutes.

-Add the tofu with all the spices and salt, mix well.

-Cover, lower the heat to low and let it simmer for about 15 minutes, stirring occasionally

-Serve and garnish with fresh parsley leaves

Makes 4 servings.


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