When people ask about my favorite foods, I say: "Peanut Butter. Tofu. Chickpeas."
This stew is a winter favorite that includes two of my top three foods, as well as celery, mushrooms, greens, tomatoes, and a bit of zingy ginger. The peanut butter is stirred in at the end, and it combines with the broth to make a delicious, nutty backdrop for the rest of the ingredients. If you've never tried peanut butter in a soup or stew, this is your chance.
|Willa loves peanut butter too.|
Tofu & Peanut Butter Stew
adapted from Moosewood Restaurant Cooking for Health
This stew is filling and makes a lot. Make a pot on Sunday, and eat it throughout the busy week.
1 tbsp vegetable or peanut oil
2 cups chopped onions
1 1/2 cups chopped celery
1 tsp salt
3 cups sliced mushrooms
1 tbsp grated fresh ginger
1 clove minced garlic
28 oz can diced tomatoes
3 cups gluten-free vegetable stock
1 lb extra-firm tofu, cubed
3 cups chopped fresh collard greens or spinach
1/2 cup natural (sugar-free) peanut butter
salt and pepper to taste
dash of hot sauce to taste (optional)
Heat the oil over medium heat. Add the onions, celery, and salt, and cook, covered, for 8 to 10 minutes. Add the mushrooms, ginger, and garlic, and cook, covered, for another 8 to 10 minutes. The vegetables should all be tender and full of juices.
Add the tomatoes, vegetable stock, and tofu, bring to a boil, reduce the heat, and simmer for 10 minutes. Add the greens, and cook until tender (10 minutes for collards; 5 minutes for spinach). In a bowl or measuring cup, stir the peanut butter with a cup or so of the broth from the pot, until smooth. Add back to the pot and stir well. Taste and add salt and pepper. If you like, add a dash of hot sauce. Serve!