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.

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

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 people

Calories 331 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

TO SERVE:

• 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.
• 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

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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