African Peanut Stew
A delicious, hearty, protein-packed stew.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: dinner
- Method: stove top and baking
- Cuisine: African
- Diet: Vegan
Ingredients
Scale
For the Tofu:
1 block of tofu, cubed and pressed
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of black pepper
For the Stew:
1/3 cup low-sodium vegetable broth
1 large onion, peeled and diced
28oz can of diced tomatoes
3 cups low-sodium vegetable broth
1 small can of tomato paste
1 cup of peanut butter OR almond butter if allergic to peanuts
½ tsp cumin
½ tsp turmeric
Juice of a lemon
2–4 tablespoons of low-sodium Tamari
½ SMALL cabbage, diced
4 cups of baby kale and/or spinach
Instructions
Preheat the oven to 400 degrees.
- To bake the tofu, drain and press it, then place it on a parchment paper-lined baking tray. Sprinkle with 1/4 teaspoon ground cumin, 1/4 teaspoon of garlic powder, and a pinch of black pepper. Bake until crispy, about 20 minutes, turning after 10 minutes to ensure even baking.
- Heat 1/3 cup low-sodium vegetable broth to a large pot, add the onion and saute until softened. About 7-10 minutes. Add the tomatoes, then 3 cups of low-sodium vegetable broth. the tomato paste, peanut butter, cumin, and turmeric, and stir to combine.
- Add lemon, Tamari, and cabbage. Stir again.
- Cook on medium-high heat and stir every 5-10 minutes for about 20- 30 minutes while your tofu is baking. Then add tofu and the baby kale or spinach at the 20-minute mark.
- Continue cooking for another 10 minutes. Pour over a grain of your choice. Enjoy!
Find it online: https://marycallan.com/amazing-easy-african-peanut-stew/