Protein Boost | West African-Inspired Peanut & Tofu Stew
with Broccoli, Kale & White Beans
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
If suppertime feels like a slog… say nuts to that! This West African maafe is simple, saucy and oh-so-satisfying. That’s partly due to its rich blend of peanut butter, tomato and ginger, and also thanks to its veggie mega-mix of white beans, chopped kale and broccoli.
We will send you:
- 1 Block of tofu (non-GMO)
- 15ml Ginger paste
- 200g Broccoli florets
- 120g Chopped kale
- 540ml White kidney beans (canned)
- 25g Chopped peanuts
- 30ml Vegetable demi-glace
- 30g Peanut butter
- 15ml Tomato paste
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander seeds, cinnamon, cloves)
Contains: Peanuts • Soy
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
35 g
Saturated Fat
5 g
Sodium
1510 mg
Total Carb
65 g
Sugars
11 g
Protein
55 g
Fibre
28 g
Preparation
Mise en place
- Drain and rinse the kidney beans.
Start the stew
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the ginger, tomato paste and spices. Sauté, 30 sec. to 1 min., until dark red and fragrant.
Finish the stew
- To the pan, add the broccoli (halve if large), demi-glace, peanut butter, 3 cups water (double for 4 portions) and S&P.
- Cook, stirring occasionally, partially covered, 4 to 6 min., until beginning to soften and thicken.
- Add the kale and kidney beans. Cook, stirring often, 2 to 3 min., until combined and wilted.
Plate your dish
- Divide the stew between your bowls.
- Garnish with the peanuts. Bon appétit!
