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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 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Vegan Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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
 
 

  • 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

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

Find this recipe online:

Tofu & Spinach Peanut Butter Stew [vegan]

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