Treat yourself to an African Peanut Stew, a flavor, and protein-packed meal!
African Peanut Stew is literally BURSTING with plant-powered goodness. It’s filled with protein from the tofu and nut butter, overflowing with flavor, and packed with nutrition. Plus it’s easy to whip up, tastes even better the next day, and it freezes well. You just can’t go wrong with this!
What does African Peanut Stew taste like?
- gently spiced
How to make African Peanut Stew.
It’s very simple. There are two steps.
- Firstly bake the tofu, draining and pressing the tofu lightly seasoning it, then baking it in the oven for about 20 minutes.
- Make the stew in a heavy-duty pan or braiser by sauteing the base ingredients, sprinkling over the aromatics, adding the rest of the ingredients, and allowing them to simmer until done approximately 30-40 minutes.
How long does it keep and can I freeze it?
- The stew tastes even better the next day and can keep in the fridge for up to 4 days.
- Yes, you can freeze it for up to 3 months. I would, however, suggest freezing it before adding the tofu. Make the tofu and add when you’re ready to serve.
Looking for other delicious stews? Try these!
Don’t forget to Pin it!
I hope you love this African Peanut Stew as much as I do! If you do make it, please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you! Please leave a comment and rate the recipe! Thanks so much and happy cooking:)Print
African Peanut Stew
A delicious, hearty, protein-packed stew.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Total Time: 22 minute
- Yield: 4 servings 1x
- Category: dinner
- Method: stove top and baking
- Cuisine: African
- Diet: Vegan
For the Tofu:
1 block of tofu, cubed and pressed
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of black pepper
For the Stew:
1/3 cup low-sodium vegetable broth
1 large onion, peeled and diced
28oz can of diced tomatoes
3 cups low-sodium vegetable broth
1 small can of tomato paste
1 cup of peanut butter OR almond butter if allergic to peanuts
½ tsp cumin
½ tsp turmeric
Juice of a lemon
2–4 tablespoons of low-sodium Tamari
½ SMALL cabbage, diced
4 cups of baby kale and/or spinach
Preheat the oven to 400 degrees.
- To bake the tofu, drain and press it, then place it on a parchment paper-lined baking tray. Sprinkle with 1/4 teaspoon ground cumin, 1/4 teaspoon of garlic powder, and a pinch of black pepper. Bake until crispy, about 20 minutes, turning after 10 minutes to ensure even baking.
- Heat 1/3 cup low-sodium vegetable broth to a large pot, add the onion and saute until softened. About 7-10 minutes. Add the tomatoes, then 3 cups of low-sodium vegetable broth. the tomato paste, peanut butter, cumin, and turmeric, and stir to combine.
- Add lemon, Tamari, and cabbage. Stir again.
- Cook on medium-high heat and stir every 5-10 minutes for about 20- 30 minutes while your tofu is baking. Then add tofu and the baby kale or spinach at the 20-minute mark.
- Continue cooking for another 10 minutes. Pour over a grain of your choice. Enjoy!
Keywords: African Peanut Stew