West Africa Peanut Curry with Roasted Tofu

1 pkg	Sunrise Medium Firm Tofu , 1 inch dice
2 tbsp.	Ras el Hanout Spice
2 tbsp.	Vegetable Oil
2 tsp	Salt

2 cups	Onions , diced
1 tbsp	Vegetable Oil
½ tsp	Cayenne Pepper
1 tsp	Curry Powder
1 tsp	Fresh Ginger Root , peeled and grated
1 cup	Carrot , diced
2 cups	Sweet Potato , diced
4 cups	Vegetable stock
28 oz	Canned Diced Tomato
1 cup	Smooth Peanut Butter
½ bunch	Spinach
1 cup	Scallions , chopped
	Salt and Pepper to Taste

Preheat oven to 425 F
Dice the tofu into 1 inch cubes
Place in a bowl and toss to coat with vegetable oil, ras el hanout and salt.
Place seasoned tofu on a parchment lined baking sheet and roast for 20 to 30 minutes until crispy and golden. Remove from the oven and set aside until ready to use.
To prepare the curry, saute the onions in oil until just translucent.
Stir in the cayenne, curry and ginger.
Add the carrots and sauté a couple more minutes.
Mix in the sweet potatoes and stock.
Bring the liquid to a boil and then simmer until the vegetables are tender.
In a blender or food processor, puree approximately ½ of the soup vegetables with the cooking liquid and tinned tomato.
Return the puree to the pot. Stir in the peanut butter until smooth.
Add in the Ras el Hanout roasted tofu and stir.
Add chopped spinach or collard greens. Cook to wilt the greens. Stir in scallions.
Season with salt, pepper to taste.