Tofu Broccoli Peanut Stew

One of these days, I’ll come up with a new recipe that ISN’T a soup or stew. I promise.

But they’re just so damn easy and delicious and there’s nothing I love more than coming home after a long day and enjoying a hearty bowl of soup on a cold night.

This one in particular is especially perfect. I was worried that the tofu and broccoli would get soggy, but it had perfect texture along with all the other spicy ingredients. This one’s a must try!

1 block extra firm organic tofu, pressed and cubed

5 cups chopped broccoli

3 cups vegetable broth

2 cups julienned or matchsticked carrots

2 cups sliced shallots

1 cup sliced red onion

1 cup chopped cilantro

1 28 oz can diced fire roasted tomatoes

2/3 cup creamy organic peanut butter

6 cloves garlic, minced

2 tbsp minced ginger

2 tbsp low sodium tamari

Salt and black pepper to taste

• Over low/medium heat cook shallots and onion in olive oil for 10-15 minutes until browned
• Add carrots, ginger and garlic and cook over medium heat for 5 more minutes
• Add tofu and broccoli and cook for a few more minutes, stirring frequently
• Add tomatoes and broth and bring to a boil
• Reduce to a simmer, and cook uncovered, for 30 minutes
• After 30 minutes, ladle 2 cups of hot soup/broth into a bowl with the peanut butter and stir until liquefied
• Add mixture to soup with salt and pepper and cook for 10 more minutes
• Serve with fresh cilantro