CONGO TOFU// West African-inspired Peanut Stew // VEGAN + GLUTEN-FREE

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides healthy fats with fewer allergens.

Press a block of tofu by rolling it in a clean dish towel and placing a heavy cast iron skillet on top

Finely mince 1 medium yellow onion

Mince 3 to 5 cloves of garlic

Peel fresh ginger and mince it

Slice mushrooms

Cut the pressed tofu into cubes

Fry the tofu in vegetable oil until browned on multiple sides, then set aside

Add more oil to the pan and cook the minced onion until translucent

Add minced garlic and ginger, then stir

Add sliced mushrooms and season with salt and pepper

Add marinara sauce and crushed tomatoes to the pan and simmer

In a food processor, blend 1/2 can of chickpeas with 1/2 cup of peanut butter and a little water until smooth

Add spices: 1/2 teaspoon ground turmeric, 1/2 teaspoon smoked paprika, and sriracha to the sauce

Stir in the peanut butter and chickpea mixture until fully incorporated

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens