Hungry for famine stew

This soup is as densely packed with protein and (healthy) fat as a vegan meal can be, hence the name famine stew—so donned by my coworkers.
Caloric stalwarts of the meal are peanut butter and tofu. The tofu is pureed, blended in and hidden from sight for tofu haters.

Sweet potatoes and tomatoes lend the orange hue, and chunks of bright bell peppers add a hint of fruit to this African-inspired dish. As with all of my meals, I tend to add more salt than what’s found in the original recipe, but the soup lacks oomph without enough sodium.

William and I love (love) this dish. It’s creamy and rich—maybe even luxurious if it weren’t so cheap to prepare. And when ladled over rice, it fills us more than sufficiently.

Where there’s hunger, I highly recommend famine stew.

Famine Stew
2 tablespoons canola oil
2 medium onions, diced
1 green bell pepper, cut into 1/2-inch chunks
1 red bell pepper, cut into 1/2-inch chunks
2 medium sweet potatoes, cut into 1/2-inch cubes
1 tablespoon finely chopped ginger
4 cloves garlic, minced
1/4 teaspoon cayenne pepper (or more to taste)
2 to 3 teaspoons coarse sea or kosher salt
1/2 teaspoon ground black pepper
2 cups pureed tomatoes
5 cups vegetable stock
1 cup natural peanut butter (crunchy or creamy)
1 14-ounce block soft or silken tofu, drained
1 bunch scallions, thinly sliced
2 1/2 cups cooked rice

Instructions
In a large pot, heat oil on medium-high heat. Add onion, peppers, sweet potatoes, and ginger; cook for 5 minutes. Add garlic, cooking 3 minutes more. Stir in cayenne, 2 teaspoons salt, and black pepper. Cook for a minute more, and then add the pureed tomatoes, scraping up any brown bits on the bottom of the pot. Pour in vegetable stock, bring to a boil, cover, and reduce heat to low. Cook for 20 to 25 minutes, until sweet potatoes are tender.

Add peanut butter to the pot, and stir until incorporated. Combine 2 cups (or more) of the soup and the tofu in a blender; puree until smooth. Pour the tofu mixture into the pot, and stir to combine. Taste and add more salt and cayenne as necessary.

Serve over rice, topped with sliced scallions.

Serves 8

Tagged as: African, peanut butter, rice, soup, sweet potato, tofu