Sweet Squash, Sweet Potato, And Tofu Stew - cooking recipe

Ingredients

1 onion, roughly chopped
1 cup vegetable stock
4 ounces canned tomatoes, puree
350 g firm tofu, cubed
4 cups butternut squash, cubed
1 sweet potato, peeled and cubed
4 cups spinach leaves
2 zucchini, sliced
1 tomatoes, chopped
3 teaspoons cinnamon
1 garlic clove, minced
1 dash nutmeg
salt and pepper, to taste
4 teaspoons artificial sweetener (e.g. Splenda)
vegan cooking spray

Preparation

In a large pot, spray bottom and put onions and spices. Saute onions for about 4-5 minutes on high heat, or until golden brown.
Add vegetable stock, chopped tomato, and tomato puree.
Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
Enjoy!