This can be served in a bowl like stew, or with rice and black beans.

Note: I made this with 1/2 the portions, which is more than enough for two people to eat several times. The full recipe will make a LOT.

Ingredients:

4 cups frozen corn, thawed

4 cups peeled and diced butternut squash

2 cloves garlic, minced

1 tsp salt

1/2 tsp pepper

4 cups chicken flavored veggie broth

4 TBS olive oil

1 pound firm tofu, diced

1/4 cup flour

1/2 cup pine nuts

2 green onions, minced for garnish

instructions:

1. Place corn in a blender or food processor and puree until coarse. Transfer to heavy saucepan, and add squash, garlic, salt and pepper, and veggie broth. Bring to a boil and then cook over medium heat until squash in tender.
2. In a large skillet over medium heat, heat the oil. Toss diced tofu in flour to coat, then saute in the oil until browned on all sides. Add pine nuts, and saute one minute more.
3. When squash is tender, add tofu and pine nuts, continue cooking 5 minutes. Remove from heat and garnish with green onions.