Slow Cooker Tofu Peanut Stew

A rich and creamy West African-inspired peanut stew featuring tender tofu, sweet potatoes, and spinach, cooked low and slow for maximum flavor.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 3
• Cuisine: West African
• Difficulty: Easy
• Cost: $3.48/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• slow cooker

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 extra-firm tofu (14 ounce block, pressed and cubed)
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 1 sweet potato (large, peeled and cubed)
• 2 cup vegetable broth
• 0.5 cup creamy peanut butter
• 2 tablespoon tomato paste
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce fresh spinach
• 1 cup brown rice (uncooked)
• 2 cup water (for rice)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the chopped yellow onion for 5 minutes until softened. Add the minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
2. Transfer the sautéed onion mixture to the slow cooker. Add the cubed extra-firm tofu, ground cumin, ground turmeric, cayenne pepper (if using), diced tomatoes, cubed sweet potato, and vegetable broth.
3. Stir in the creamy peanut butter, tomato paste, maple syrup, salt, and black pepper. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until sweet potatoes are tender.
4. About 30 minutes before serving, prepare the brown rice. Combine 1 cup uncooked brown rice with 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes, or until water is absorbed and rice is tender.
5. Just before serving, stir the fresh spinach into the slow cooker until wilted, about 5 minutes.
6. Serve the Slow Cooker Tofu Peanut Stew hot over the cooked brown rice, garnished with fresh cilantro if desired.

Notes

Make sure to press the tofu before cubing to achieve the best texture in the stew.

Nutrition (per serving)

• Calories: 670
• Protein: 28.5 g
• Carbohydrates: 76.8 g
• Fat: 30.5 g
• Fiber: 15.1 g
• Sodium: 1250 mg
• Saturated Fat: 5.4 g
• Sugar: 23.3 g