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]
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
- 1/4 cup (4 g) loosely packed cilantro leaves
- 4 lime wedges
To Make the Rice:
- 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:
- 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.
- Cook for 3 minutes, stirring occasionally, then stir in the sweet potatoes, tomatoes, ginger, and garlic and cook, covered, for another 5 minutes.
- 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.
- 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.