Tofu & Spinach Peanut Butter Stew [vegan]

Looking for a hearty and satisfying vegan meal with a twist? This Tofu, Spinach & Peanut Butter Stew is packed with plant-based protein and rich, nutty flavour that will warm you from the inside out. Quick to make and full of wholesome ingredients, it’s the perfect comfort food for busy weeknights or cosy weekends.

Vegan Tofu, Spinach & Peanut Butter Stew

Bursting with flavour and perfect for the whole family, this tofu, spinach & peanut butter stew is a hearty one-pot wonder you’ll turn to time and time again. Simmered in a light, creamy coconut sauce and infused with satay-inspired notes, it’s both comforting and nourishing, ideal for chilly evenings or a quick midweek supper.

This dish pairs beautifully with a bowl of brown rice and comes alive with a garnish of fresh coriander, sliced red chilli, and a sprinkle of crunchy peanuts. The combination of textures and flavours is simply irresistible, making every mouthful satisfying and moreish. It’s a great way to introduce little ones to the joys of plant-based eating, especially since the stew is naturally mild, just leave off the chilli if you’re catering for young kids.

To get the very best out of this recipe, take the time to press your tofu before cooking. Removing the excess water helps the tofu soak up the rich, peanutty sauce, resulting in a firmer, tastier bite. You can use a tofu press or simply wrap the tofu in a clean tea towel, place something heavy on top, and let it sit for at least 30 minutes, or even overnight in the fridge if you’re prepping ahead.

Once your tofu is ready, the rest comes together in just half an hour, making this stew a perfect option for busy days when you still want something wholesome and homemade. Packed with plant-based protein, leafy greens, and healthy fats, it’s a well-balanced meal the entire household can enjoy.

Whether you’re new to vegan cooking or just looking for a fresh, flavourful twist on a weeknight classic, this Tofu, Spinach & Peanut Butter Stew is sure to become a firm favourite.

You can find more family meal ideas here. If you like satay-like dishes, I recommend you try my vegan Asian-Style Sweet Potato and Cauliflower Casserole With Coconut Rice or Peanut Butter Sweet Potato Curry. Packed with flavours this is another easy and straightforward recipe bursting with plant-based goodness.

I hope you enjoy this tofu & spinach peanut butter stew recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

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 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Vegan Recipes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Family Meals, Kids’ Favourites, One-pot Meals, Quick & Easy

Cuisine Asian

Servings 4 servings

Calories 322 kcal

Equipment

tofu press

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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
• salt to taste

TO SERVE:

• cooked rice
• chilli pepper
• fresh coriander
• chopped peanuts

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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.
  400 g firm tofu block
• 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.
  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
• 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.
  250 g cherry tomatoes, 400 ml coconut milk, 2 heaped tablespoon of smooth peanut butter, 260 g baby spinach
• Season to taste with lime juice, tamari and salt.
  juice of 1 lime, 1 Tbsp tamari sauce, salt
• Serve with rice, topped with chopped fresh coriander, chilli and peanut.
  chilli pepper, fresh coriander, chopped peanuts, cooked rice

Nutrition

Serving: 1servingCalories: 322kcalCarbohydrates: 14gProtein: 15gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 335mgPotassium: 789mgFiber: 3gSugar: 3gVitamin A: 6414IUVitamin C: 36mgCalcium: 234mgIron: 7mg

Keyword tofu

Find this recipe online:

Tofu & Spinach Peanut Butter Stew [vegan]

https://theflexitarian.co.uk/recipe-items/tofu-spinach-peanut-butter-stew-vegan/

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• Peanut Butter Sweet Potato Curry [vegan]
• Tofu Lettuce Wraps with Peanut Butter Dip