1/2 cup cubed butternut squash
1/2 cup corn
1/4 cup cooked rice
1 ounce diced firm tofu
1/4 tsp thyme
black pepper to taste
salt to taste
Directions:
Boil the squash in a saucepan for 15 minutes. Add the corn and boil for another 5 minutes. Add the rice and simmer for an additional 10 minutes. Drain any excess water before serving.
**For a complete meal, serve with 1 cup vegetable (green beans, peas, tomato soup) and 1 ounce protein (seitan chunks).
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