Best made with:
West Africa Peanut Curry with Roasted Tofu
- Comfort Food
- Medium Firm Tofu
Ras el Hanout Roasted Tofu
|1 pkg||Sunrise Medium Firm Tofu , 1 inch dice|
|2 tbsp.||Ras el Hanout Spice|
|2 tbsp.||Vegetable Oil|
West African Peanut Curry
|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|
|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.