West African Tofu Peanut Stew is a thick and hearty tomato and peanut based soup that has tofu, sweet potatoes, and collard greens simmered in West African spices and flavors served with brown rice for a healthy vegan meal everyone will love.
Summer is officially over, and even though its still quite toasty here down in Southwest Florida, I am so ready to start making some soup recipes! Since I love peanut butter, I decided to make this for my first soup of the season, even though it is technically more of a stew.
It might sound a bit strange to add peanut butter to a stew, but it serves the flavors of the sweet potatoes, spices, and collard greens well without an overpowering peanut butter flavor. It also makes the stew thick and creamy.
West African Tofu Peanut Stew is inspired by a traditional West African dish known as maafe. The recipes vary from region to region, but typically include a tomato and peanut butter base along with spices, vegetables, and meat. Here I am using tofu instead of meat for the protein for a hearty and satisfying meal.
This dish uses jalapenos and harissa paste to add a little heat, but the amounts used in this recipe will not make this dish spicy. You can also add a drizzle of Sriracha on top to kick the heart up a notch. Even though that’s not a traditional ingredient for this recipe, it goes with it very well.
How to make West African Tofu Peanut Stew
Prepare the Tofu
Press and drain the tofu, then cube it into 1/2″ – 1″ cubes. Coat the cubes with cornstarch and salt and pan fry until slightly golden brown. Set aside to add to the stew when its done.
Building the Flavorful Peanut Stew
Start by sauteing the onions until they start to brown. Then add the aromatics (the garlic, jalapenos, and ginger) and cook until fragrant. Now add the cumin, cinnamon, harissa paste, and tomato paste. Cook for a couple of minutes to deepen the flavors of the spices and tomato paste.
At this point there might be some bits burning and sticking to the bottom. Deglaze the pot using a splash or two of the veggie broth and use a spatula scrape up the flavorful bits stuck to the bottom.
Add the rest of the veggie broth, sweet potatoes, peanut butter, and diced tomatoes. Stir it well and bring to a boil. Lower it to a simmer and cover for 20 minutes, or until the sweet potatoes are fork tender
When the stew is done cooking, remove from heat. Add in the lime juice, collard greens, tofu, and cilantro. Mix well and taste for seasoning adding salt and pepper as needed.
Serve on a bed of brown rice topped with cilantro, crushed peanuts and a lime wedge.
Ingredients in West African Tofu Peanut Stew
Tofu:
- Tofu: A block of firm or extra-firm tofu will provide the protein base for the stew.
- Cornstarch: This is used to coat the tofu, helping it to crisp up when pan-fried.
West African Peanut Stew Section:
- Coconut Oil: Used for sautéing the vegetables, adding a subtle tropical note.
- Yellow Onion & Jalapeño: These aromatics build the foundation of flavor for the stew. The jalapeño adds a touch of heat.
- Garlic & Ginger: More aromatics that provide a pungent, savory depth to the stew.
- Cumin & Cinnamon: Warm spices commonly used in West African cuisine.
- Harissa Paste/Red Pepper Flakes: This adds a smoky, spicy kick. You can adjust the amount based on your preferred heat level.
- Tomato Paste: This adds a concentrated tomato flavor and richness to the stew.
- Salt & Pepper: Essential seasonings to balance and enhance all the flavors.
- Vegetable Broth: The liquid base for the stew, providing depth and moisture.
- Sweet Potatoes: These add natural sweetness, vibrant color, and heartiness to the stew.
- Peanut Butter: A key ingredient that gives the stew its creamy texture and nutty flavor. This can be substituted with almond butter, sunflower seed butter, or tahini, but it will affect the flavor.
- Crushed Tomatoes: These provide acidity and additional tomato flavor to the stew.
- Collard Greens: A nutritious leafy green that adds texture and a slightly bitter flavor to the stew. You can substitute kale or spinach for the collard greens.
- Lime Juice: A final touch of acidity to brighten all the flavors.
Serve With Section:
- Brown/White Rice, Quinoa, Vegan Naan Bread: These options provide a starchy base to soak up the delicious stew.
FAQ
You can use alternative butters like almond butter, cashew butter, sunflower seed butter, or even tahini. There will be a slight change flavor, but show still result in a creamy soup consistancy.
If you’re looking for a vegan protein to replace the tofu, you can use seitan or beans like chickpeas, kidney beans, or cannellini beans.
You could also use jackfruit or shredded oyster king mushrooms or other mushrooms which both have meaty consistencies, but don’t have a lot of protein.
If your stew is too thin, you can use an immersion blender to blend up some of the sweet potatoes for a thicker consistency. Make sure to do this step before adding in the greens or tofu! If you don’t have an immersion blender, you can carefully transfer 1 to 2 cups of the stew to a blender and then mix it back in with the soup.
If the stew is too thick, you can just add more water until it reaches the desired consistancy,
I made this with 1 seeded jalapeno and 1 heaping tablespoon of Harissa paste and it was pretty mild. I could taste some of the flavors from the spiciness, but there was no burning sensation. Add more jalapenos, or try habanero or scotch bonnet for even more heat. You could also add more harissa paste or red pepper flakes or top it off with some Sriracha for more spiciness.
Yes, kale or spinach would make for a good substitute for collard greens.
What You'll Love About West African Tofu Peanut Stew
Flavor Explosion: The combination of warm spices like cumin and cinnamon, the smoky heat of harissa, the richness of peanut butter, and the bright acidity of lime juice creates a complex and deeply satisfying flavor profile that dances on the taste buds.
Comforting and Nourishing: The hearty sweet potatoes, creamy peanut sauce, and tender tofu create a warm and comforting dish that’s perfect for rainy evenings or whenever you need a soul-soothing meal.
Plant-Based Powerhouse: Packed with protein from tofu and fiber from sweet potatoes and collard greens, this stew is a nutritional powerhouse that will leave you feeling energized and satisfied without any heavy feeling.
Scalable and perfect for meal prep: This stew makes about 6 servings, so you can easily make this a meal prep recipe so you can have a healthy delicious dinner ready for every night of the week. You can also easily double this recipe to serve to large groups, or to freeze for later.
West African Tofu Peanut Stew
Ingredients
Tofu
- 1 block tofu firm or extra firm
- 2 tbsp cornstarch
- ½ tsp salt
Stew Ingredients
- 1 tbsp coconut oil
- 1 yellow onion diced
- 1 jalapeno seeded and diced
- 6 cloves of garlic minced
- 2 inch ginger minced
- 1.5 tsp cumin
- 1/4 teaspoon cinnamon
- 1 tbsp harissa paste or 1/2 tsp red pepper flakes
- 1 6 oz can of tomato paste
- 4 cups of vegetable broth plus more if needed
- 1 lb sweet potatoes
- 1/2 cup peanut butter
- 1 14.5 oz can of diced tomatoes
- 3 - 5 cups chopped collard greens
- 1 cup cilantro chopped
- 1 tbsp lime juice or juice of 1 lime
- salt and pepper to taste
Serve with
- brown or white rice, quinoa, vegan naan bread
- cilantro
- chopped peanuts
- slice of lime
Instructions
- Press and drain the excess liquid from your tofu for about 30 minutes. Cube into pieces 1/2" - 1" pieces and toss with the cornstarch and salt.
- Heat a non-stick pan over medium heat and lightly brown the tofu for a few minutes on each side. Remove from heat and set aside.
- Heat a large pot over medium-high heat. Add the coconut oil and onions and cook until the onions start to brown, about 5 minutes. Now add the jalapenos, garlic, and ginger and cook for about 2 minutes, stirring frequently.
- Next add the cumin, cinnamon, harissa paste (or red pepper flakes), the tomato paste, salt and pepper. Cook for about 2 more minutes, stirring frequently to make sure the tomato paste is evenly distributed.
- Now deglaze the pan with some of the vegetable broth and use a spatula to scrape off any of the caramelized bits from the bottom of the pan. Add the rest of the vegetable broth, sweet potatoes, peanut butter, and crushed tomatoes. Stir well to combine.
- Bring the stew to a boil, then reduce the heat to a simmer for about 20 minutes or until the sweet potato is fork tender.
- Remove from heat and add in the tofu and chopped collard greens. Stir in the lime juice, and cilantro. Season with salt and pepper to taste.
- Serve on top of brown rice and top with chopped peanuts and cilantro.
Did you try this recipe?
If you made this West African Tofu Peanut Stew recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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