Ingredients
2tbspolive oil
1green bell pepper,chopped
1onion,chopped
3clovesgarlic,minced
16ozfirm tofu,drained
1butternut squash,peeled, seeded, and cubed
15ozkidney beans,rinsed and drained
15ozcannellini beans,drained and rinsed
1cancorn,drained
1cupvegetable broth,or more as needed
8oztomato paste
2serrano peppers,seeded and finely chopped
1tbspground allspice
1tbspground cumin
1tbspcayenne pepper
1tspgarlic salt
2tbsphot sauce,or more to taste
salt,to taste
Preparation
Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir for about 5 minutes until onion is translucent. Add tofu; break up and stir for about 10 minutes until crumbly and firm.
Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt.
Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer for about 30 minutes, stirring occasionally, until squash is tender. Add hot sauce and salt.
