Sweet Potato & Tofu Stew

Name: Sweet Potato & Tofu Stew
Yield: 10 Servings
Cuisine: American
Ingredients: 180 g Onion (Sweet); 300 g Carrots; 150 g Celery; 150 g Asparagus; 1 Clove Garlic; 563 g Sweet Potatoes (2 Wh); 121 g Tomatos; 215 g Corn; 267 g Small White Beans; 283 g Tofu; 298 g Butternut Squash Soup; 2 tbsp Canola Oil; 8 oz Chicken Stock; Clove; Smoked Paprika; All spice; Salt; Pepper; Tarragon; Cayenne Pepper

Josh Jakubowski @cook_22781868

Sweet Potato & Tofu Stew

Josh Jakubowski @cook_22781868

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Ingredients

10 Servings

180 gOnion (Sweet)
300 gCarrots
150 gCelery
150 gAsparagus
1 CloveGarlic
563 gSweet Potatoes (2 Wh)
121 gTomatos
215 gCorn
267 gSmall White Beans
283 gTofu
298 gButternut Squash Soup
2 tbspCanola Oil
8 ozChicken Stock
Spices
Clove
Smoked Paprika
All spice
Salt
Pepper
Tarragon
Cayenne Pepper

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Steps

1

Chop All Veggies, around 1 - 2 inch
2

Saute Onions, Carrots, and Celery, once mixed broken down add Garlic.
3

Remove from Pot/Pan, Put in Tofu and brown all 4 sides of each piece
4

Once Tofu is Browned, add in chicken stock, soup, and the rest of the ingredients and mix well.
5

Add desired spices, I prefer Clove, Paprika (Smoked), Pepper, Salt, Tarragon, and Cayenne Pepper, Mix well.
6

Bring the burner to as low as possible and cook for 40 min - 2 hours depending on the sweet potatoes being soft.