Recipes » Soups » African Peanut Stew
CNS Logo


  • 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.

Copyright 2023 Center for Nutrition Studies. All rights reserved.

Powered by eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting