🫙 From the Spice Rack
Tofu Stew with Sweet Potatoes
2 c Vegetable stock 2 c Sweet potatoes -- cut into -1/2" diamond shapes 1 c Onions -- chopped 1/2 c Celery -- chopped 1/2 c Button mushrooms -- quartered 1/2 c Parsnips -- cut into...
maineasy
Ingredients8 items
Ingredients
- 2cup vegetable stock
- 2cup sweet potatoes -- cut into
- 1/2cup celery -- chopped
- 1/2cup button mushrooms -- quartered
- 1/2cup parsnips -- cut into 1/2-inch
- 1tsp gingerroot, fresh -- minced
- 1/2cup yellow squash -- sliced 1/4"
- 12oztofu -- pressed and cubed
Directions
- 1
2 c Vegetable stock 2 c Sweet potatoes -- cut into -1/2" diamond shapes 1 c Onions -- chopped 1/2 c Celery -- chopped 1/2 c Button mushrooms
- 2
Bring to a boil.Reduce the heat and simmer for 25 minutes
- 3
Add the zucchini and yellow squash
- 4
Simmer for an additional 5 minutes
- 5
Add the tofu and simmer 5 minutes more
- 6
Season to taste with the pepper, Szechuan peppercorns, and salt
- 7
Garnish with chopped green onions and serve
- 8
Serving size? 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE