Go Back
Vegan West African Peanut Stew

Peanut Soup with Tofu

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 1 cup roasted peanuts
  • 2 Roma Tomatoes diced ( About a cup and a half)
  • 1/2 medium onion 1/2 sliced (1/2 to be blended)
  • 1/2 inch cube ginger
  • 3 cloves garlic
  • 1 medium harbanero
  • 1 sprig Parsley
  • 3 basil leaves
  • 2 cups water
  • 2 Tbsp canola oil
  • salt/ pepper to taste

Instructions
 

  • Heat oil in a medium sauce pan. Saute onions for about 2 minutes. Add in tomatoes and cook for another 5 minutes
  • Blend peanuts into a smooth paste. Add 1/2 cup of water, mix well until creamy. Add into pan, with 2 additional cups of water.
  • Bring to a gentle simmer and cook for about 20 minutes until foam clears from the surface, stir occasionally.
  • Blend basil , parsley, ginger, garlic , onions and harbanero. Add into skillet and continue to cook for about 5 to 7 more minutes. (You can add tofu now, or serve it over sauce)
  • Season to taste and serve over rice.

Notes

  • Watch closely for overflow. Its perfectly fine to not completely cover your sauce pan or pot.
  • Roasting to a crunch cuts down cooking time.
  • If you are using peanut butter, ensure its natural with just peanuts, maybe salt. Avoid any peanut butter sweetened with honey.