1 lb firm tofu, cubed and baked*
1 tablespoon olive oil
1/2 cup finely chopped onion
1 tablespoon grated fresh ginger
1 small jalapeno pepper, minced
1 teaspoon chili powder
salt and pepper
2 cups reduced sodium chicken broth
1/2 cup (128gm) all natural peanut butter
2 tablespoons tomato paste
1 tablespoon cider vinegar
1 large bunch of kale, thick stems removed and roughly chopped
2 large scallions, thinly sliced
Heat the oil in a large, heavy dutch oven. Cook the onion, ginger and jalapeno over medium-low heat, until the onion has softened, about five minutes. Season with the chili powder, salt and pepper, and cook one minute more.
Stir in the chicken broth, peanut butter, tomato paste, and vinegar. Bring to a boil, then add the kale, a few handfuls at a time, stirring to let it wilt down. When all of the kale has been incorporated, add the tofu. Cover, reduce heat, and simmer for 25-30 minutes, or until kale is tender.
Ladle the stew into serving bowls and garnish with sliced scallions.
*To prepare the tofu: Preheat oven to 500ºF. Spray a 9x13 ceramic baking dish with nonstick canola or olive oil cooking spray. Cut the tofu into cubes and place it in the baking dish, and spray the tofu with the oil. Bake for 30 minutes, turning three times. This is a great way to prepare tofu when you'll be adding it to soups, stirfrys, or stews. It comes out crisp on the outside and still tender on the inside - no draining or frying required!