Mushroom, Peanut, Tofu Stew with Greens

While the name of this recipe and the photo both yield something to be desired, the stew does not. This was warm, tasty, nutritious, and with 12 cups, made a week’s worth of  leftovers for lunch and dinner!

This recipe comes from the cookbook, Moosewood Restaurant Cooking for Health, which was published in 2009. I turn to this when the weather gets colder, as there are lots of delicious and healthy soups, stews, and casseroles, and most everything I’ve made has been a success!

I made this on a lazy Saturday night for dinner, but you could easily fix this after work. I felt the stew was satisfying and rich on its own, so it didn’t call for serving it with rice or bread, but you could definitely have that on the side if you desired. I set out a green salad dressed simply with olive oil and vinegar.

Mushroom, Peanut, Tofu Stew with Greens
From Moosewood Restaurant Cooking for Health, 2009, page 256
Serves 4-6, yields about 12 cups • Time: 45 minutes

1 Tablespoon vegetable oil
2 cups chopped onions
1 ½ cups chopped celery
1 teaspoon salt
4 cups sliced mushrooms (cremini or white) [Note: I used baby bellas]
2 Tablespoons grated peeled ginger root
1 28-ounce can diced tomatoes
3 cups water
1 cake or firm tofu (about 16 ounces) diced
3 cups chopped fresh or frozen collards or kale
½ cup peanut butter (Note: Next time, I will cut down on the peanut butter, starting with ¼ cup and working my way up. I find peanut butter rich, and for my palate, ½ cup was too much, the flavor was overpowering.)
¼ to ½ cup chopped fresh cilantro

1. In a soup pot on medium heat, warm the oil. Add the onions, celery, and salt, cover, and cook until soft, about 10 minutes. Stir in the mushrooms and ginger and cook covered, stirring occasionally, for 10 minutes.

2. Add the tomatoes, water, and tofu and bring to a boil. Reduce the heat, cover, and simmer gently for 5 minutes. Add the greens, cover, and cook, stirring now and then, until the greens are tender, about 10 minutes

3. Meanwhile, in a small bowl, stir together the peanut butter and about 2 cups of the hot broth until smooth. When the greens are tender, stir the peanut butter and cilantro into the pot. Add more salt to taste.

Variations: For a delicate sweetness, add a 20-ounce can of crushed pineapple when you add the tomatoes and water.

Add Tabasco or other hot pepper sauce to taste. Note: I used about 1/8 teaspoon of cayenne. This added just the right amount of heat with no other added flavor.

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