African Peanut Stew
What You'll Need
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
How to Make It
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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