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

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!