Dairy-Free Tökfőzelék with Dill and Smoked Tofu

Ingredients

• 1 medium Butternut Squash
• 1 small Onion
• 1 cup Coconut Cream
• 1 cup Vegetable Broth
• 8 ounces Smoked Tofu
• 0.25 cup Fresh Dill
• 1 tablespoon Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.125 teaspoon Nutmeg

Instructions

1. 1Peel the 1 medium Butternut Squash, cut it into 1-inch cubes, and set aside. Peel and finely chop the 1 small Onion. Cut the 8 ounces Smoked Tofu into 1-inch cubes.
2. 2Heat the 1 tablespoon of Olive Oil in a large heavy-bottomed pot over medium heat, about 300°F (150°C). Add the chopped 1 small Onion and cook, stirring occasionally, until it is softened and translucent, about 3 minutes. Do not let it brown.
3. 3Add the cubed 1 medium Butternut Squash, 1 cup of Vegetable Broth, 0.5 teaspoon of Salt, 0.25 teaspoon of Black Pepper, and 0.125 teaspoon of Nutmeg to the pot. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook until the butternut squash is fork-tender, about 15 minutes. You should be able to easily pierce the squash cubes with a fork.
4. 4Pour in the 1 cup of Coconut Cream and stir it into the squash mixture. Heat gently until the stew is warmed through, about 2 minutes. Be careful not to let it boil.
5. 5Add the cubed 8 ounces Smoked Tofu and the 0.25 cup of Fresh Dill to the pot. Stir gently to combine and cook for another 2 minutes, just to heat the tofu and allow the dill to release its aroma.
6. 6Serve the Dairy-Free Tökfőzelék warm.

Substitutions

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