African Peanut Stew

This is one of my favorite recipes that I have brought to you, because it screams easy, affordable, and accessible.


  • 1/2 white onion, diced
  • 2 garlic cloves, chopped
  • 1 inch knob of fresh ginger, chopped
  • 10 oz. plum tomatoes
  • 15 oz. tofu, cubed
  • 1/2 tsp ground paprika
  • Cayenne pepper (optional)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 2 cups vegetable broth
  • 1/3 cup peanut butter
  • 1 heaping cup chopped dinosaur kale
  • 1/4 cup chopped cilantro
  • Lime, to garnish


  1. Preheat oven to 400 degrees. Toss tomatoes in a drizzle of oil and a pinch of salt on a baking sheet. Roast for 12 min. until blistered and soft. Add to a blender, along with onion, garlic, ginger, and a tbsp of water. Blend until smooth. Set aside.
  2. In a large stockpot, heat a tsp of oil. Add cubed tofu and cook for 5-6 min. until slightly crispy and golden brown. Pour in tomato mixture. Add salt, paprika, cumin, and a sprinkle of cayenne pepper. Bring to a boil, and simmer for 8 min.
  3. Add in peanut butter and vegetable broth. Season with salt if needed. Simmer for an additional 8 min. Stir in kale and chopped cilantro.
  4. Serve with brown rice. Sprinkle on chopped cilantro and garnish with lime.

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Guest Blogger Taavi Moore

Hey there! My name is Taavi Moore and I am a dietetics student in Seattle. See all recipes by Taavi

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