Tofu Sweet Potato and Almond Butter Stew with kale is a healthy and nutritious stew. 

This Tofu Sweet Potato and Almond Butter Stew with kale combines some of my favorite ingredients. On a regular basis, you'll find my kitchen stocked with tofu, sweet potatoes, apples, kale, and almond butter.

This stew is loaded with chunks of tofu, apples and sweet potatoes. I like to brown the tofu first. This adds a nice texture to the tofu. The almond butter adds a richness to the stew. Plus, it adds even more plant-based protein! The apples add a nice sweetness to the stew. And the combination of apples with almond butter is delicious!

The Tofu Sweet Potato and Almond Butter Stew with kale is a satisfying one pot plant-based meal. Sometimes it's nice not have to wash so many different dishes after making dinner!

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Tofu Sweet Potato and Almond Butter Stew

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Tofu Sweet Potato and Almond Butter Stew with kale is a healthy and nutritious stew.

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Ingredients

• 1 Pound Extra Firm Tofu, pressed and drained
• 2 Tablespoons Avocado Oil, plus more if needed
• 1 Medium Yellow Onion, diced
• 3 Garlic Cloves, minced
• 1 Tablespoon Freshly Grated Ginger
• 1 Large Sweet Potato, cut into chunks
• 1 Apple, cut into chunks {I used fuji}
• 4 Cups Vegetable Broth
• 2 Cups Water
• 1 Large Bunch of Curly Kale, stemmed and chopped
• 1 Large Tomato, seeded and diced
• ½ Cup Almond Butter
• ½ Cup Fresh Cilantro, chopped

Instructions

1. Cut the tofu into cubes, about 1 inch. Season with salt and pepper.
2. In a large dutch oven, heat the oil over medium-high heat. Add the tofu cubes, and cook until lightly browned, about 4-6 minutes, flipping the tofu halfway through.
3. Carefully remove the tofu and transfer to a plate. Set aside.
4. If the pan is too dry, add a little bit more oil.
5. Add the onion, garlic, and ginger. Cook until the onion is softened, about 5 minutes.
6. Add the sweet potato, apple, vegetable broth and water; bring to a simmer.
7. Once simmering, add the chopped kale, tomato, and almond butter. Stir.
8. Bring back up to a simmer and cook 10-15 minutes, or until the sweet potatoes are tender.
9. Return the tofu to the pot and cook until just heated, about 5 minutes.
10. Add in the chopped cilantro.
11. Season with salt and pepper to taste.

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XO Jeni