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Tofu & Spinach Peanut Butter Stew [vegan] © Annabelle Randles | The Flexitarian

Tofu & Spinach Peanut Butter Stew [vegan]

Cooked in a light and creamy coconut sauce this tofu & spinach peanut butter stew makes a tasty family meal.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Vegan Recipes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Family Meals, Kids’ Favourites, One-pot Meals, Quick & Easy, Tofu Recipes
Cuisine Asian
Servings 4 people
Calories 331 kcal

Equipment

  • tofu press
  • saucepan

Ingredients
 
 

  • 400 g firm tofu block
  • 1 medium onion
  • 3 garlic cloves
  • olive oil
  • 1 thumb of ginger [5cm / 2 inches]
  • 2 tsp ground cumin
  • 1/2 to 1 tsp of chilli powder
  • 250 g cherry tomatoes
  • 400 ml coconut milk
  • 2 heaped tablespoon of smooth peanut butter
  • 260 g baby spinach
  • juice of 1 lime
  • 1 Tbsp tamari sauce

TO SERVE:

  • chilli pepper
  • fresh coriander
  • chopped peanuts

Instructions
 

  • Press the tofu block for at least 1/2 hour. You want to extract as much water as possible. When ready, cut in 2cm [0.80 inch] dice.
  • Heat the olive oil in a large saucepan. Add finely chopped onion, crushed garlic, grated ginger, ground cumin and chilli powder. Fry gently until the onion is soft.
  • Add tofu to the pan and fry gently for 3 mins.
  • Add cherry tomatoes cut in halves, coconut milk, peanut butter and spinach. Stirring often, cook covered under medium heat for 20 mins until spinach and tomatoes are cooked.
  • Season to taste with lime juice, tamari and salt.
  • Serve with rice, topped with chopped fresh coriander, chilli and peanut.

Nutrition

Calories: 331kcalCarbohydrates: 14gProtein: 15gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 336mgPotassium: 799mgFiber: 3gSugar: 3gVitamin A: 6414IUVitamin C: 36mgCalcium: 235mgIron: 8mg
Keyword peanut butter, Spinach, tofu
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