African Peanut Stew

 

A few years ago I was looking for something different for dinner and I went down a rabbit hole looking for some sort of peanut stew. I ended up with this recipe, which is always a hit with everyone who tries it!

Ingredients

• 1 small can of whole tomatoes (about 14 ounces)
• 1 small white onion
• 4 cloves of garlic
• 1 inch piece of ginger
• 1 tray extra firm tofu, drained/pressed
• 1 teaspoon paprika
• 1.5 teaspoons cumin
• 1/2 teaspoon cayenne pepper (to taste)
• 2 cups vegetable broth
• 1/2 cup smooth peanut butter
• salt and pepper to taste
• 3 cups heaping chopped kale

• roasted peanuts, for garnish
• lime wedhes, for garnish

Preheat the oven to 400 degrees. Cube the tofu into approx 1 inch cubes and place on a cookie sheet with parchment paper. Roast for 40 minutes or so, shaking pan every ten minutes or so to get the tofu to brown evenly. 

Meanwhile, in a small roasting pan, empty the whole can of tomatoes, with their juices and roast for about 12 minutes or so.

In a food processor, add the onion, garlic, ginger, the roasted tomatoes, and a dash of water, and process until smooth.

Pour the tomato mixture into a large saucepan and add the paprika, cumin, cayenne, and cook for a few minutes over medium heat. Add the vegetable broth and bring to a low simmer. Cook for another 8 minutes. Add the peanut butter and salt and pepper, to taste. Add more peanut butter if you want it more peanuty!

Add the kale and tofu and stir really well. Cook for another few minutes until the kale is wilted and cooked.

Serve over brown rice with peanuts and lime wedges for garnish.