Winter Squash, Sweet Potato and Tofu Stew

Ingredients

• Winter Squash1 cup (140 g)
• Sweet Potato1 medium (180 g)
• Tofu200 g
• Turmeric1/2 teaspoon (1 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   Chop the garlic with the onion, peel the sweet potato and dice with the winter squash.

2. 2

   Step 2

   Heat a pot over high heat. Once heated, pour half the oil, spread and add the onion with the garlic and a pinch of salt.

3. 3

   Step 3

   Stir-fry over medium heat for 3-5 minutes until the onion gets translucent. Add the turmeric and mix well.

4. 4

   Step 4

   Add the winter squash with the sweet potato and some water. Cover and let cook for 15 minutes over medium heat.

5. 5

   Step 5

   Once the sweet potato and winter squash are soft, add the remaining oil, diced tofu and mix well.

6. 6

   Step 6

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Winter Squash, Sweet Potato and Tofu Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.