This meal happens to be our family favorite and has been for many years, even for the years before we went plant based. The original recipe contains chicken and loads of oil so we adapted it to be oil-free plant based and wonderfully delicious. It is a comforting stew that is super filling, served over rice or steamed greens, and pairs well with our delicious lentil flatbreads.
Ingredients
2 large onions, quartered
28 ounces can chopped tomatoes
4 cups water
1 6oz can tomato paste
juice of one lemon
1 cup peanut butter
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp onion powder
Tbsp Braggs liquid amino acids
1 14oz block of firm tofu, drained and cubed
1/4 cabbage, chopped
bunch of kale, destemmed and chopped small
Instructions
- Preheat oven to 400°.
- Place drained and cubed tofu onto a parchment paper lined cookie sheet.
- Bake for 20 minutes.
- Add the onion and can of tomatoes to the blender and blend lightly.
- Pour mixture into a soup pot and cook on medium high.
- Add the remaining ingredients to pot and cook for 20 minutes.
- When tofu is done, add it to the pot and cook for another 20 minutes, stirring every 5 - 10 minutes.
- Cook to desired thickness.Â
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17 comments
A wonderful and easy family meal. Next time I’ll do the sauce in the instant pot. I know this will work because I make a sauce like this (ground onions and tomato only) with greenbeans in the instant pot…15 min is good. I used to make them on the stovetop and cook for an hour. This is a sauce that likes some simmer time, I didn’t have tofu, cabbage or kale, so I served it with roasted red yam cubes. So many things would work. Love this site!
I tried this recipe a few months ago and it immediately became a family favorite. It is easy to put together and so delicious!
I’m making this right now, it is almost ready and I can already tell it’s delicious! Thank you!
Do you think this could work in a crock pot?
yes
Hi Jill,
This too has become a family favorate.
Thank you for all that you do.
rick
Going to make this today. I have a bag of spinach that I am going to use rather than kale.
It’s soooo good! Thank you!
Hi Jill just bought your book, it’s great! Can I also use the Coconut Secret Coconut Aminos instead of braggs liquid? Greetings Eveline
Absolutely
Why do you use braggs liquid aminos instead of soy sauce? I thought it was because of the sodium content, but then a quick google showed me it has the same sodium content as soy sauce.
Thanks for the recipe!
Pretty sure the gluten, I think her daughter has an allergy. Also it tastes a little more neutral to me.
I just made this for lunch. I added some garlic, red peppers, carrots, and some cayenne pepper. I like my stews to have a bit of a kick. I served it over some mixed grains. It was tasty, but I think I might season the tofu before baking it the next time I make this.
Could tempeh be substituted for the tofu? (And if so, should I steam the tempeh first or will it naturally soften as it cooks in this recipe)
Hmmm, I suppose you could. I would add it at the very end. If it cooks too long in the sauce I think it will disintegrate.
I’m wondering if a reduced fat peanut butter powder (such as the one made by Peanut Butter & Co.) could be used in place of the peanut butter to reduce the fat by 90%. My husband is a cardiac patient and peanut butter is off limits.
You can use it but the flavor is completely different.