1. Preheat the oven to 400°F (200°C).
2. Place the pressed tofu cubes on a parchment-lined baking tray. Sprinkle with cumin, garlic powder, and black pepper. Bake for 20–25 minutes, turning halfway through until lightly golden and crisp around the edges.
3. Meanwhile, heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden.
4. Stir in the diced tomatoes, vegetable broth, tomato paste, peanut butter, cumin, and turmeric. Whisk until the peanut butter has completely melted into the broth and the stew becomes silky smooth.
5. Add the chopped cabbage, tamari, and lemon juice. Stir well and bring the stew to a gentle simmer.
6. Cook uncovered for 20–25 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
7. Fold in the baked tofu and baby kale or spinach. Cook for another 5–10 minutes, just until the greens have wilted.
8. Taste and adjust the seasoning with additional tamari or a squeeze of fresh lemon if needed.

Serve over warm brown rice, quinoa, or your favorite whole grain, and finish with fresh cilantro and chopped roasted peanuts if desired.

Every spoonful is rich, warming, deeply nourishing, and a beautiful reminder that simple plants can create extraordinary meals.