Almond Butter Tofu Stew

This almond butter stew is not only high-protein, but its simply delicious! The stew comes together easily! This recipe was inspired by west African groundnut stews, but this recipe is peanut-free!

Almond Butter Tofu Stew [Vegan]

Ingredients

For The Rice:

• 2 cups (475 ml) water
• 1 cup (185 g) long grain white rice, rinsed

For the Stew: 

• 2 teaspoons (10 ml) sunflower oil
• 2 cups (240 g) chopped yellow onion
• 1 cup (150 g) chopped red bell pepper, stem and seeds removed
• 1 (14-ounce [395 g]) package extra-firm tofu, cut into ¾-inch (2 cm) cubes
• 1 pound (455 g) sweet potatoes, washed well and chopped
• 1 cup (160 g) chopped tomatoes
• 1 tablespoon (8 g) grated fresh ginger
• 3 cloves garlic, minced
• 1/2 cup (165 g) smooth almond butter
• 1/4 cup (64 g) tomato paste
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper, optional
• 3 cups (710 ml) vegetable broth
• 4 bay leaves
• 1 cup (40 g) firmly packed chopped kale
• Salt
• 1/4 cup (4 g) loosely packed cilantro leaves
• 4 lime wedges

Preparation

To Make the Rice:

1. In a medium pot, bring the water and rice to a boil. Adjust the heat to medium-low and simmer, covered, until all of the liquid is absorbed and the grains are fluffy, 15 to 20 minutes. Remove the pot from the heat, fluff the rice with a fork, and leave the lid vented.

To Make the Stew:

1. While the rice is cooking, heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook until the onion starts to soften, about 3 minutes. Push the onion mixture to the side of the pot and add the tofu to the empty space.
2. Cook for 3 minutes, stirring occasionally, then stir in the sweet potatoes, tomatoes, ginger, and garlic and cook, covered, for another 5 minutes.
3. Add the almond butter, tomato paste, coriander, and cayenne, if using, stirring until evenly combined. Stir in the vegetable broth, add the bay leaves, cover the pot, and bring to a boil. Adjust the heat to medium-low and simmer until the sweet potatoes are easily pierced with a fork, about 15 minutes.
4. Remove the pot from the heat and discard the bay leaves. Stir in the kale and let it wilt for 1 to 2 minutes. Season with salt to taste. Divide the stew into 4 bowls or storage containers and serve with cilantro and lime wedges. The stew and rice can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

https://www.onegreenplanet.org/vegan-recipe/almond-butter-tofu-stew-vegan/