Tofu 1-2-3
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes. Add the bell peppers, zucchini, sweet potato, ginger, salt, and cayenne pepper, and cook, stirring, for 7 minutes more. Add the broth and tomato sauce and bring to a boil. Gently stir in the tofu, cover, reduce the heat, and simmer until the sweet potato is tender, about 30 minutes.
Using a ladle, transfer about 1/2 cup of the liquid from the stew into a medium bowl and stir or whisk in the peanut butter. Transfer the peanut butter mixture back into the stew and stir well to combine. Simmer for 5 minutes, remove from the heat, and serve.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 85 | ||
Calories from Fat: 34 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.8mg | 5 % | |
Potassium 297.4mg | 8 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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