This stew is full of delicious flavors, textures, and aromas. With soft chunks of tofu, kale, crunchy peanuts, and fresh cilantro.
Preheat oven to 400 degrees. Toss tomatoes in a drizzle of oil and a pinch of salt on a baking sheet. Roast for 12 min. until blistered and soft. Add to a blender, along with onion, garlic, ginger, and a tbsp of water. Blend until smooth. Set aside.
In a large stockpot, heat a tsp of oil. Add cubed tofu and cook for 5-6 min. until slightly crispy and golden brown. Pour in tomato mixture. Add salt, paprika, cumin, and a sprinkle of cayenne pepper. Bring to a boil, and simmer for 8 min.
Add in peanut butter and vegetable broth. Season with salt if needed. Simmer for an additional 8 min. Stir in kale and chopped cilantro.
Serve with brown rice. Sprinkle on chopped cilantro and garnish with lime.