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    West Africa Peanut Curry with Roasted Tofu

    • Comfort Food
    • Medium Firm Tofu
    • Ethnic Cuisine
    • Dinner


    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


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

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