To spice it up, I sprinkle my favorite condiment, Walker & Sons "Slap Ya Mama," a Cajun seasoning from Louisiana, on top. I swear I can add this to any meal and it makes it taste good.
The stew is filling because of the water content of the squash and zucchini. Just use hot sauce or a spice mix on top of your stew to give it a little oomph.
Squash and Tomato Stew
Serves 8
Ingredients
- 1/3 cup water
- 1 medium onion, coarsely chopped
- 2 cloves garlic, crushed
- 1 green bell pepper, coarsely chopped
- 1 28-ounce can chopped tomatoes (BPA-free can)
- 3 small zucchini, sliced
- 3 small yellow crookneck squash, sliced
- 1 lb. extra firm tofu, sliced into small pieces
- 1 cup frozen green beans
- 1 cup frozen corn kernels (non-GMO)
- 1 Tbsp tamari
- 1 Tbsp parsley flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 Tbsp cornstarch mixed with 1/4 cup cold water
- Brown rice, cooked
- Walker & Sons Slap Ya Mama Cajun Seasoning (optional
- Fresh cilantro for garnish (optional)
Instructions
Place the water in a large sauce pan and heat to medium. Add the onion, garlic, and green pepper and cook until slightly softened, about 4 minutes. Add the tomato, zucchini, squash, and tofu. Cover and simmer over medium heat for 15 minutes, stirring regularly.
Add the green beans, corn, and seasonings. Cook for another 10 minutes. Add the cornstarch mixture and cook, stirring, until thickened. Serve over brown rice, sprinkle with Cajun seasoning, and garnish with cilantro, if desired.
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