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Sweet Potato Peanut Stew with Cauliflower and Kale(Vegan)

Nothing makes me more cozy than a warm bowl of soup on a chilly night. So let’s make a nourishing and comforting Sweet Potato Peanut Stew to keep you warm during chilly nights! Creamy peanut soup is loaded with hearty vegetables, vibrant green kale, and chickpeas for plant protein. It’s vegan stew but never gets you bored with the kick of warm spices!

This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

This recipe is perfect for an easy weekday dinner. And also a great recipe for meal prep, as the taste gets deeper the next day! This is my take on West African peanut stew! It’s plant-based and gluten-free!

Variations

This stew is pretty forgiving. So here are some ingredient swap ideas!

  • Sweet potatoes – regular potatoes, Japanese sweet potatoes, Kabocha squash.
  • Chickpeas – your favorite beans.
  • Kale – I used green curly kale for this recipe. Other kale varieties like red kale and dinosaur kale are a great choice too as they hold the texture even after they are cooked. You can also use leafy greens baby spinach, bok choy, and Swiss chard. But they wilt down and lose color quicker than kale so keep an eye on them and just the minimum cooking is all you need.
  • Peanuts – cashews or almonds.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Sweet Potato Peanut Stew with Cauliflower and Kale

So let's make a nourishing and comforting Sweet Potato Peanut Stew to keep you warm during chilly nights! Creamy peanut soup is loaded with hearty vegetables, vibrant green kale, and chickpeas for plant protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Servings 4
Calories 648 kcal

Ingredients
 
 

  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 sweet potato cubed
  • ½ large head cauliflower(about 14oz) cut into florets
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon turmeric powder
  • ½ teaspoon cinnamon powder
  • 1 can diced tomato
  • 1 can chickpea rinsed and drained
  • 1 cup water
  • 2 Tablespoons peanut butter
  • 1 can coconut milk
  • Salt and pepper
  • 2 cups chopped kale
  • 1 lime juiced, plus more for serving
  • 4 cups cooked brown rice
  • Cilantro for serving
  • Peanuts for serving

Instructions
 

  • In a large pot over medium heat, heat oil and cumin seeds until aromatic, for 1 to 2 minutes. Add onion and cook for 5-8 minutes until soft, stirring occasionally. Add garlic and cook for a few minutes until aromatic.
  • Stir in sweet potato, cauliflower, red pepper flakes, turmeric, and cinnamon and cook for a few minutes.
  • Stir in diced tomato and cook for another few minutes. Stir in chickpea, water, peanut butter, coconut milk, and a dash of pepper. Season generously with salt. Cover and cook 20 to 25 minutes until sweet potato is tender.
  • Taste and add more salt if necessary to your taste. Stir in kale and juice from 1 lime. Cook until kale just turns bright green.
  • Arrange brown rice on the bottom of the serving bowls. Divide the stew into the bowls and top with cilantro and peanuts. Serve with lime wedges and drizzle lime juice just before enjoying.

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 648kcalCarbohydrates: 79gProtein: 15gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 145mgPotassium: 1285mgFiber: 11gSugar: 10gVitamin A: 9245IUVitamin C: 78mgCalcium: 174mgIron: 7mg
Keyword peanut butter, stew, sweet potatoes
Tried this recipe?Let us know how it was!

Dinner

One-Pan Ginger Tofu and Broccoli Bake

The saucy baked tofu is served over the rice. This recipe is simple and easy, it’s perfect if you’re looking for a meatless and satisfying dinner!

What makes this recipe a “One-Pan” meal?

I named this recipe “One-Pan” because all you have to do is mix all the ingredients in a baking dish and bake. I understand after a long day, the last thing you want to do is lengthy cooking and do the dishes, right? So break the tofu into bite-size pieces with your hands and toss with broccoli. If you have pre-cut broccoli florets, you don’t even need to cut anything. Then mix together the sauce ingredients, drizzle over the tofu and broccoli, and mix. Then let the oven do the job for you.

Here is what you need to make One-Pan Ginger Tofu and Broccoli Bake:

  • Firm tofu: best when pressed well to squeeze out the excess water.
  • Broccoli florets
  • Soy sauce  
  • Maple syrup
  • Garlic
  • Ginger 
  • Chili pepper flakes: add more or less for your desired heat.
  • Toasted sesame oil 
  • Arrowroot starch: thicken the sauce.
  • Water

What to serve One-Pan Ginger Tofu and Broccoli Bake with?

This hearty recipe taste so good and belly-warming as it is. But this recipe is designed to be saucy and a little bit salty so that it tastes best when served over rice, making it a wholesome and fulfilling meal. My favorite is brown rice, but use whatever you like or have, like white rice or even leftover rice from last night.

Can I make this recipe Gluten-Free?

You can easily make this recipe gluten-free by using gluten-free tamari instead of soy sauce. Make sure you’re using all the gluten-free products to make this recipe!

One-Pan Ginger Tofu and Broccoli Bake

This saucy baked tofu recipe is simple and easy, it’s perfect if you’re looking for a meatless and satisfying dinner!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 621 kcal

Ingredients
  

  • 14 oz firm tofu, pressed
  • 3 cups broccoli florets
  • ⅓ cup soy sauce or gf tamari
  • 3 Tbsp. maple syrup
  • 3 garlic cloves, minced or grated
  • 2 tsp. grated fresh ginger
  • Dash chili pepper flakes
  • 1 Tbsp. toasted sesame oil
  • 2 tsp. arrowroot starch
  • ⅓ cup water
  • 2 cups cooked brown rice
  • Sliced scallion, cilantro, and goji berries, for serving

Instructions
 

  • Preheat the oven to 350°F.
  • Break the tofu into bite-size pieces. Add tofu and broccoli to a baking dish.
  • In a measuring cup, whisk together soy sauce, maple syrup, garlic, ginger, chili pepper flakes, sesame oil, arrowroot starch, and water. Drizzle the mixture over the tofu and toss together. Bake for 25 minutes. Remove from the oven and gently mix.
  • Divide rice into serving bowls and top with baked tofu and broccoli. Garnish with scallion, cilantro, and goji berries.

Notes

Please note that the nutritional information provided is an estimate of each serving and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 621kcalCarbohydrates: 87gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gSodium: 2223mgPotassium: 764mgFiber: 9gSugar: 22gVitamin A: 888IUVitamin C: 123mgCalcium: 384mgIron: 5mg
Tried this recipe?Let us know how it was!

Dessert

Easy Tofu Strawberry Tiramisu

This Easy Tofu Strawberry Tiramisu is not a traditional recipe but has a touch of spring feel. The velvety tofu cream, fresh strawberry, and robust espresso are assembled together in a glass! Silken tofu makes a surprisingly smooth cream that beautifully replaces traditional cream made with dairy, making this recipe notably light and delicate.

Easy Tofu Strawberry Tiramisu is served in a glass dessert glass and scoop it with a spoon.

I love strawberry recipes and share a lot like Strawberry Chocolate Mochi and Strawberry and Cream Overnight Oats with Matcha Yogurt. They’re perfect for spring and summer season and this strawberry tiramisu is no exception. This tempting dessert is made with tofu and brown rice crisp, making this recipe dairy-free and gluten-free.

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Why You’ll Love This Strawberry Tiramisu: Dairy-Free Cream with Tofu

Mascarpone cheese whipped with sugar and egg is what makes tiramisu so rich and delicious. But it doesn’t always have to be that way. If you want some light and healthy dessert, tofu is going to be the perfect dairy-free ingredient of your choice.

I love using tofu in dessert recipes, and I especially adore silken tofu. Silken tofu is Japanese-style soft tofu and has a silky and delicate texture, which is excellent for making velvety cream for dessert.

Easy Tofu Strawberry Tiramisu is served in glass jars.

How to Press Tofu

To make thick cream, it’s important to drain the excess moisture from the tofu as much as possible.

Since the texture of silken tofu is extra delicate, it requires careful handling. Carefully remove tofu from the package and discard excess water if there is.

To squeeze out the water even more, I like to start pressing the tofu the night before I make tiramisu. Gently wrap tofu in paper towels and place onto the flat-bottomed container. Place another flat-bottomed container on top of the tofu to gently press.

A block of silken tofu is wrapped in paper towel and placed in between containers to press.

I like to use glass or metal containers for this, but if the top container is too light, place one or two food cans to aid pressing.

Transfer tofu to the refrigerator and let sit overnight. Next morning, you’ll be surprised how much water is squeezed out of a block of tofu!

Discard water, unwrap the tofu, and make it into tofu cream.

In a pinch, you can skip the overnight pressing, instead gently hand-press tofu between your palms without crushing it. But the result is going to be a little bit runny. Just a couple of hours, or even 30 minutes, of pressing can improve the texture of the cream.

Easy Tofu Strawberry Tiramisu is served in a glass dessert glass topped with strawberries and pistachios.

Here is What You Need to Make Tofu Cream

  • Silken Tofu: drained well and pressed to make the creamy and thick cream.
  • Maple Syrup: makes this recipe refined sugar-free.
  • Vanilla Extract: adds rich vanilla flavor and masks the slight earthy “bean” flavor that tofu carries.
  • Lemon Juice: mascarpone cheese has a slight acidity and I added lemon juice to recreate that mild tangy flavor.
  • Sea salt

Blend everything in a small/medium size food processor or blender until creamy and smooth.

The ingredients of the tofu cream are blended in a blender.

How to make a gluten-free sponge cake layer

Traditional Italian tiramisu is made with a little finger-shaped sponge cake called Ladyfingers, which is not naturally gluten-free. Ladyfingers work perfectly fine, but sometimes I like to avoid gluten, or maybe some people need a gluten-free recipe. For any reason, this recipe works great without sacrificing the flavor.

So the key ingredient is brown rice crisps! You can alternatively use regular/white rice crisps but make sure they’re unflavored and no sugar added. If you’re making rice crispy treats, save some and make this tiramisu. Rice crisps absorb espresso and become moist and spongy.

How to Make Strawberry Tiramisu

To assemble the Strawberry Tiramisu, You’ll need

  • Tofu Cream
  • Brown Rice Crisps
  • Espresso Shots or strongly brewed coffee
  • Fresh Strawberries
  • Freeze-dried Strawberries
  • Pistachios

This recipe makes small 3 individual tiramisus. You can make this in one container, but I like to serve it in small jars or glasses to show the beautiful layers. Building this tiramisu is pretty straightforward.

Step by step photos of how to build Strawberry Tiramisu. The are 4 images showing 1) adding brown rice crisp, 2) pouring espresso shot, 3) adding strawberries, and topping it with tofu cream.

Start with placing the rice crisps on the bottom of the serving jar/glasses.

Pour the espresso shot over them, letting the rice crisps absorb the coffee flavor. Then arrange the diced strawberries in an even layer over the rice crisp layer. Lastly, top the jar with tofu cream.

Topping and Variations

I topped the tiramisu with powdered freeze-dried strawberries, diced fresh strawberries, and chopped pistachios. But feel free to use the garnish that your heart desires!

If you can’t find freeze-dried strawberries(I got mine at Trader Joe’s!), freeze-dried raspberries also work. Or like traditional tiramisu, you can dust the cacao/cocoa powder on top. I mean. who doesn’t like the strawberries and cacao combo?

I sprinkled pistachios on top to add a nutty flavor, crunch, and beautiful color contrast to this dessert. But if you don’t have pistachios on hand, I would use chopped almonds, hazelnuts, or even cacao nibs!

Easy Tofu Strawberry Tiramisu is served in a glass dessert coupe.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Easy Tofu Strawberry Tiramisu is served in a glass dessert glass and scoop it with a spoon.

Easy Tofu Strawberry Tiramisu

This Strawberry Tofu Tiramisu has velvety tofu cream, fresh strawberry, and robust espresso beautifully assembled together in a glass.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 3
Calories 307 kcal

Ingredients
 
 

For Tofu Cream

  • 10 oz silken tofu pressed to drain
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Pinch sea salt

For Assembly

  • 6 Tablespoons brown rice crisps
  • 3 Tablespoons espresso shot or strongly brewed coffee
  • ¾ cup diced fresh strawberries
  • 3 Tablespoons freeze-dried strawberries
  • 1 Tablespoon pistachios finely chopped

Instructions
 

  • In a blender, add all the ingredients of tofu cream and blend until smooth.
  • In each glass, add 2 tablespoons of rice crisps and pour 2 tablespoons of espresso. Evenly spread 2 tablespoons of diced strawberries. Dollop tofu cream and smooth out the surface. Refrigerate until ready to enjoy.
  • In a blender, add freeze-dried strawberries and blitz until powder-like consistency. Use a sieve to sprinkle the strawberry powder over the tofu cream layer.
  • Top each glass with 2 tablespoons of diced strawberries and sprinkle pistachios.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 59gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 22mgPotassium: 536mgFiber: 3gSugar: 25gVitamin A: 15IUVitamin C: 203mgCalcium: 66mgIron: 5mg
Keyword strawberries, tiramisu
Tried this recipe?Let us know how it was!