Tofu & Spinach Peanut Butter Stew [vegan]

Name: Tofu & Spinach Peanut Butter Stew [vegan]
Prep time: 5 min
Total time: 25 min
Ingredients: 400g firm tofu block [14 oz]; 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; 250g cherry tomatoes [8.8 oz]; 400ml coconut milk [14 oz]; 2 heaped tablespoon of smooth peanut butter; 260g baby spinach [9.2 oz]; juice of 1 lime; 1 Tbsp tamari sauce; TO SERVE:; chilli pepper; fresh coriander; chopped peanuts

Published on June 15, 2020 | In Asian | By theflexitarian |

0 Comments

- Prep Time
- 5 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

Cooked in a light and creamy coconut sauce this tofu & spinach peanut butter stew makes a tasty family meal.

This one-pot vegan recipe is delicious served with brown rice and topped with chopped coriander, chilli and crunchy peanuts.

It is best to press the tofu first so to extract as much water as possible from it. The tofu will then absorb the satay flavours much better when cooking. You will need to press the tofu for at least 1/2hr and up to a day beforehand. Once the tofu is ready, this tofu & spinach peanut butter stew takes only 30mins to prepare.

Without the extra chilli on top, this is a mild dish that the whole family will enjoy.

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 below. Packed with flavours this is another easy and straightforward recipe bursting with plant-based goodness.

View this post on Instagram

Packed with flavours this vegan Peanut Butter Sweet Potato Curry is an easy and straightforward recipe bursting with plant-based goodness.⠀ This is the perfect comfort food for a rainy June ☔ 🍲 ⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ https://buff.ly/2MWuYe0 ⠀ ⠀ ⠀ #vegan #plantbased #flexitarian #curry #recipe #comfortfood #instafood #instavegan #vvfb19

A post shared by The Flexitarian (@theflexitarianuk) on Jun 19, 2019 at 12:14am PDT

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Vegan

Email
Save

Ingredients

400g firm tofu block [14 oz]
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
250g cherry tomatoes [8.8 oz]
400ml coconut milk [14 oz]
2 heaped tablespoon of smooth peanut butter
260g baby spinach [9.2 oz]
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.