Creamy Tofu Peanut Stew
If you are looking for an easy one-pot dinner for the family then look no further. This creamy tofu and peanut stew is easy to make, tastes amazing and is full of good nutrients. It is made with lots of tofu as well as black beans, so is a great option if you are looking to cut down on meat and want some plant-based protein for your family dinners.
Ingredients
- 1 tbsp coconut oil
- 1 medium onion
- 1 tsp sea salt
- 3 garlic cloves
- 1 thumb sized piece of ginger
- ½ red chilli
- 600 g block firm tofu (21 oz)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp tomato purée
- 2 x 400g tins of chopped tomatoes (2x 14oz)
- 400 ml tin of coconut milk (14oz)
- 400 g tin of black beans (14oz)
- 3 tbsp peanut butter
- 250 g baby spinach (3-4 cups)
- 1 tbsp lime juice
- Handful of fresh coriander
- Handful of unsalted peanuts
Instructions
- Firstly, if you have a tofu press - press your tofu. If not, use a tea towel or paper towels to take out as much moisture as possible.
- Chop the onion, chilli, ginger and garlic. Heat the oil in a large pan and fry the onion for 5-6 mins adding the salt, chilli, garlic and ginger for the last minute or two.
- Chop the tofu into chunks and add to the pan and fry for 5 mins until slightly browned.
- Add the spices and fry for another 2 mins. Add in the tomato purée, peanut butter, chopped tomatoes, beans and coconut milk. Simmer for about 15 mins.
- Add the spinach for the final 2-3 mins to wilt and finish with a good squeeze of lime juice, fresh coriander and peanuts. Check the seasoning and add more, if required, before serving.
Notes
- Serve on its own or with crusty bread/brown rice.
- The nutritional information is based on using a full fat coconut milk. If you would like to reduce the fat content, then feel free to sub with reduced fat coconut milk.
Nutrition
Calories: 570kcalCarbohydrates: 33.9gProtein: 31gFat: 37.1gSaturated Fat: 22gFiber: 12.4g
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