Sweet Potato, Broccoli, Tofu and Peanut Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.8
  • Total Fat: 15.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 351.7 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 6.5 g
  • Protein: 14.3 g

View full nutritional breakdown of Sweet Potato, Broccoli, Tofu and Peanut Stew calories by ingredient
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Introduction

This is a surprisingly tasty and nutritious vegan combination and the colors look great together too! I just developed this recipe with items on hand - it's fusion Asian/North African. Enjoy, and let me know what you think. This is a surprisingly tasty and nutritious vegan combination and the colors look great together too! I just developed this recipe with items on hand - it's fusion Asian/North African. Enjoy, and let me know what you think.
Number of Servings: 6

Ingredients

    Sweet potato, 1 large or 2 medium, peeled and cubed
    Broccoli, fresh, about 1 pound
    Yellow onion, 1 medium to large
    Tofu, cubed, 8 ounces
    Spanish peanuts, raw, 1/2 cup
    San-J Thai Peanut Sauce (optional) 1/4-1/2 cup
    Coconut oil 1 tbsp, divided

    Spices
    Cumin, 2-3 tsp
    Coriander, 1 tsp
    Turmeric, 1 tsp
    Cayenne, 1/4 tsp or to taste
    Soy sauce 1-2 tbsp or to taste
    Water to help with steaming/moistening (1/2-1 cup)

Tips

Play with the spices. Cilantro would probably be a good garnish, unfortunately my husband doesn't care for it. I love this spice blend. The proteins are complementary, especially if you have this dish with brown rice.


Directions

Remove florets from broccoli stalks, and cube stalks (peel them if they are tough). Start tofu gently browning in 1/2 tbsp coconut oil in skillet. In another pan (I use a wok), add the remaining 1/2 tbsp coconut oil after wok is heated to medium heat. Add broccoli stalk pieces, cook until begins to get tender, then add cubed sweet potatoes. You may wish to add some water and cover the pan to get these to cook faster with a little steam. Be careful not to have heat too high, may scorch. Add onion. You may toast the peanuts slightly with the tofu. Add tofu and peanuts to the vegetable mixture, along with the peanut sauce and additional water if needed. When vegetables are tender, stir in broccoli florets. Make a paste of the spices and soy sauce and add to the wok and mix thoroughly. Cook until the broccoli florets are tender. Serve with brown rice, couscous, quinoa or other grain.

Serving Size: 6 approx. 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user TADPOLE17.

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