Butternut Stew with Tofu, Corn and Pine Nuts

• 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
• 1/2 tsp. white pepper
• 4 cups water
• 2 Tbs. chicken-flavored broth powder
• 4 Tbs. olive oil
• 1 lb. firm tofu, diced
• 1/4 cup all-purpose flour
• 1/2 cup pine nuts
• 2 scallions, minced, for garnish

1. Place corn in blender or food processor, and puree until coarse.
2. Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder.
3. Bring to a boil over medium heat, and cook until squash is tender.
4. Meanwhile, heat large skillet over medium heat, and add oil.
5. Toss diced tofu in flour, and saute until browned on all sides.
6. Add pine nuts, and saute 1 minute more.
7. When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes.
8. Remove from heat, garnish with scallions and serve.

queen, butternut squash, garlic, salt, white pepper, water, chickenflavored broth powder, olive oil, firm tofu, allpurpose, pine nuts, scallions

Taken from www.vegetariantimes.com/recipe/butternut-stew-with-tofu-corn-and-pine-nuts/ (may not work)