African Peanut Tofu Stew
Recipe type: Main
Cuisine: African
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 1½ cups onion, chopped
  • 1 bunch kale (approx 3 cups), chopped
  • Cooking spray
  • 2 cups yam/sweet potato, diced
  • ½ cup peanut butter
  • 1 small can tomato paste (156 g/5.5 oz)
  • 1 tsp cumin
  • ¼ tsp red pepper flakes
  • 4 cups (1 carton) lower sodium vegetable broth
  • 1 cup water
  • 175 g extra firm tofu, cut into small blocks
For the Garnish (optional)
  • fresh cilantro
  • peanuts
  1. In a large pot, add a spray of cooking spray. Saute the onion and yam together until the onion is translucent.
  2. Add in the cumin and red pepper flakes.
  3. Add in the can of tomato paste and peanut butter.
  4. Next, add in the vegetable broth and water.
  5. Cover and simmer until the yams/sweet potato is cooked, about 15-20 minutes.
  6. Meanwhile, saute the tofu in a skillet.
  7. When the stew is done, add in the crispy tofu and kale and stir until combined.
  8. Garish with chopped fresh cilantro and peanuts if desired.
Serving size: 1 serving Calories: 254 Fat: 11.8 g Saturated fat: 1.5 g Unsaturated fat: .8 g Carbs: 31 g Sugar: 7.5 g Sodium: 333 mg Fiber: 7 g Protein: 11 g Cholesterol: 0 mg
Recipe by Busy But Healthy at