Vegan Tofu & Chickpea West African Peanut Soup
Modified from Cookie + Kate's version from Love Real Food, this affordable and hearty dish is healthy, and packed with protein. It also has a strong kick of spice, so make sure to omit the Serrano pepper and cayenne powder if it's not your thing.
Equipment
- Dutch Oven
- Peeler
Ingredients
- 2 tbsp oil
- 1 red onion
- 1 medium sweet potato, peeled & diced
- 2 Serrano peppers
- salt
- ½ tablespoon ginger paste or two tablespoons grated & minced ginger
- 4 cups vegetable broth
- 2 cups water
- ¾ cups peanut butter
- 6 oz tomato paste
- 1 medium bunch collard greens, ribs removed & chopped
- 1 15-oz can of chickpeas, drained
- 1 package of extra-firm or firm tofu, cut into slabs
- 1 tsp Sriracha garlic chili sauce or hot sauce of choice
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp cayenne powder
Garnishes
- ¼ chopped peanuts
- ¼ chopped fresh cilantro
Instructions
- In a Dutch oven, warm the oil over medium heat until shimmering. Add the onion, sweet potato, chili pepper, and a dash of salt. Cook and stir until onions are translucent and sweet potatoes are tender, about 10 minutes. Then add the ginger, garlic, and salt.
- Pour in vegetable broth and water, and increase the heat to medium-high, bring to a simmer. Cook for 15 minutes.
- Meanwhile, once the broth is hot, combine the peanut butter and tomato paste together. Transfer 1-2 cups of the hot broth to really mix the two together, until it is mostly smooth. Then pour the mixture back into the soup and mix well.
- Add the collard and chickpeas together into the soup, then add the tofu. Add the spices - the tumeric, cayenne powder, and chili powder. Cook until soup is nice and thick, for 15-25 minutes, stirring every so often so nothing sticks to the bottom. Then season the soup with hot sauce if you like. Then remove the pot from heat.
- Serve with brown rice and a sprinkle of chopped peanuts and cilantro.