
Best made with:
West Africa Peanut Curry with Roasted Tofu
- Comfort Food
- Medium Firm Tofu
- Dinner
Ingredients
Ras el Hanout Roasted Tofu
1 pkg | Sunrise Medium Firm Tofu , 1 inch dice |
2 tbsp. | Ras el Hanout Spice |
2 tbsp. | Vegetable Oil |
2 tsp | Salt |
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 |
½ bunch | Spinach |
1 cup | Scallions , chopped |
Salt and Pepper to Taste |
Directions
- 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.