West African Tofu Peanut Stew
This West African Tofu Peanut Stew is a hearty and flavorful vegan dish featuring crispy pan-fried tofu and tender sweet potatoes simmered in a creamy peanut sauce infused with warm spices and a touch of heat. It's a perfect comforting and nutritious meal, especially when served over rice or quinoa.
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.