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Recipes » Soups » African Peanut Stew
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African Peanut Stew

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

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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