African Peanut Stew
This stew with hearty tofu, a healthy dose of kale, crunchy peanuts, and fresh cilantro will spice up your life with its delicious flavors, textures, and aromas.
Prep: 10 mins
Cook: 40 mins
Ingredients
Ingredients
- ½ white onion, diced
- 2 garlic cloves, diced
- 1 inch knob of fresh ginger, minced
- 3-4 (about 10 oz) plum tomatoes
- 15 oz tofu, cubed
- ½ tsp ground paprika
- Dash of cayenne pepper (optional)
- 1 tsp cumin
- ½ tsp salt
- 2 cups vegetable broth
- ⅓ cup peanut butter
- 1 heaping cup dinosaur kale, chopped
- ¼ cup cilantro, chopped
- ¼ cup peanuts, optional
- Lime wedges
Instructions
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. Place tofu on a baking sheet lined with parchment paper and bake for 20 minutes or until slightly crisp and golden brown.
- 3. On another baking sheet lined with parchment paper, place the tomatoes and roast for 12 minutes or until blistered and soft.
- 4. Add roasted tomatoes to a blender, along with the onion, garlic, ginger, and 1 Tbsp of water. Blend until smooth. Set aside.
- 5. In a large stockpot, combine tomato mixture, baked tofu, salt, paprika, cumin, and a dash of cayenne pepper. Bring to a boil, then lower the heat and simmer for 8 minutes.
- 6. Stir in peanut butter and vegetable broth. Season with salt if desired. Simmer for an additional 8 minutes.
- 7. Stir in kale and simmer until wilted.
- 8. Serve with brown rice and garnish with peanuts, cilantro, and lime wedges.
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