Almond Butter Tofu, Kale & Sweet Potato Stew

There have been WAY more snow days in Boulder than I envisioned there would be this winter. And we all know what that means.

Soup and stews. Lots and lots of soups and stews.

This version is fairly simple, hearty and warming. It’s got lots of nutrient-dense elements and it all comes together beautifully by the binding creaminess of the almond butter. Perfect for snowy nights 🙂

1 yellow onion, chopped

2 cups sweet potato, chopped (leave skins on if organic-most of the nutrients lay in the skin!)

4 cloves garlic, minced

5 cups vegetable broth

1 12 oz package organic extra firm tofu 

½ cup almond butter

2 cups chopped kale

2 tbsp minced fresh ginger

Salt and pepper to taste

• In a large saucepan over medium heat, cook onions in a bit of olive oil for 10 minutes
• Add sweet potato and garlic and cook for 5 more minutes
• Add brother and bring to a boil
• Once boiling, reduce to a simmer, add tofu, cover and let cook on low heat for 20 minutes
• After 20 minutes, scoop out 1 cup of hot soup and whisk into almond butter until smooth
• Add almond butter paste, kale, ginger, salt and pepper, cover, and cook for 5 more minutes on low heat
• Serve garnished with lime wedges or more chopped almonds