African Peanut Stew

Ingredients:

• 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

Method:

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.