Ghanaian Vegetarian Brunch Delight: Spicy Peanut Tofu Stew & Plantain Mash with Green Beans

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz firm tofu, cubed 1 cup roasted peanuts, chopped 2 large ripe plantains, peeled and sliced 2 cups fresh green beans, trimmed 1 onion, diced 3 cloves garlic, minced 1 tablespoon ginger, grated 1 cup vegetable broth 1/4 cup tomato paste 1 tablespoon palm oil (or coconut oil) 2 tablespoons soy sauce 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground nutmeg Salt and pepper, to taste

Instructions

1. In a large skillet, heat the palm oil over medium high heat. Add the onion, garlic, ginger, and sauté until softened. Stir in the tomato paste, vegetable broth, peanuts, cumin, smoked paprika, nutmeg, soy sauce, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes. Add the cubed tofu to the skillet and cook for another 5 minutes until heated through. Meanwhile, steam the plantains for 20 minutes or until softened. Mash them in a bowl with a fork or potato masher until creamy. Season with salt and pepper. Steam the green beans for 6 8 minutes or until tender but still crisp. Set aside. To serve, plate the plantain mash in the center of each dish, top with the spicy peanut tofu stew, and arrange the steamed green beans around it.

Chef’s Insight

The combination of flavors and textures creates a satisfying and flavorful vegetarian brunch dish that is both easy to prepare and visually appealing.

Notes

Feel free to adjust the spiciness by adding more or less chili to taste.