This recipe takes a little more effort, but it’s totally worth it! It turned out amazing and did not disappoint. I got the idea from the WFPB Cooking Show (check out the video here).
I made the peanut butter from scratch by blending roasted peanuts in a food processor for about 5 minutes. I also made Lentil Flatbread using this recipe.
This stew is super hearty and made a huge batch—enough for my wife and me to enjoy for 2-3 meals!
Ingredients
- 2 cups roasted peanuts
- 1 box (14 oz) extra firm tofu, cubed
- 2 large onions
- 1 can (28 oz) diced tomatoes
- 4 to 8 cups vegetable broth
- 1 small can tomato paste
- 16 oz mushrooms (large ones quartered, medium ones halved)
- ½ teaspoon cumin
- ½ teaspoon curry powder
- ½ teaspoon onion powder
- 2 tablespoons lemon juice
- 2 teaspoons soy sauce
- ½ head cabbage, chopped or shredded
- 6 to 8 cups kale, chopped or shredded
Peanut Butter:
Make the peanut butter and set it aside. (See the video above for instructions.)
Tofu:
- Cut the tofu into small cubes, about ½ inch each.
- Place the tofu cubes on a baking sheet lined with parchment paper or a silicone mat.
- Sprinkle with smoked paprika, garlic powder, and black pepper.
- Bake at 350°F for 15-20 minutes.
Stew:
- Blend onions and diced tomatoes in a blender for a few seconds until they turn into a chunky sauce. There should still be small pieces of onion and tomato.
- Check the liquid level in the blender, then pour the mixture into a large pot.
- Refill the blender with the same amount of vegetable broth and add it to the pot.
- Turn the heat to medium-high and bring it to a simmer.
- Add tomato paste, peanut butter, mushrooms, spices, lemon juice, soy sauce, cabbage, and kale. Stir every 3-5 minutes.
- When the tofu is done baking (about 20 minutes), add it to the stew.
- The stew will start to thicken as it cooks. Keep stirring every few minutes until it reaches your desired thickness.
- The whole process takes about 75 minutes from start to finish.