Almond Butter Tofu Stew
[Vegan]

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.