African Peanut Tofu & Brussels Sprouts – Plant-based Suya Stew

 I'm blessed to have multiple on-going plant-based potlucks that I attend on a regular basis, including one hosted by Plantz St. and two others with different groups of friends.

We change the theme each month, so it's a great opportunity to experience ethnic ingredients and dishes we've never tried before. There's always something new and interesting to try and I love it!

The theme for this month's potluck was African cuisine.

I was planning on making Suya Peanut Tofu Kebabs, a veganized version of the popular West African food item called Suya.

Traditional Suya is a spicy kebab of meat (usually beef) that has been marinated in peanut butter and spices. Sliced vegetables, like onion and peppers, are also often skewered with the meat.

The day of the potluck, instead of doing kebabs, I decided to make something lighter with more veggies!

I love the shredded Brussels in this salad, so I thought preparing them similarly for this dish would be really tasty. In this recipe, African Peanut Tofu & Brussel Sprouts, the lightness of the greens is the perfect complement to the rich and creamy peanut sauce.

This dish was an absolute hit at the potluck. I hope you also enjoy this plant-strong version of African Suya!

May it inspire you to try plant-based versions of ethnic dishes you might not have tried before. I think you'll be pleasantly surprised and glad you stepped out of your flavor comfort zone!

Plant-based Suya Stew

By Chef Katie Mae

Makes 2­–4 servings | Ready in 30 minutes | Stores 4 days in fridge

INGREDIENTS

• 1 cup water
• ½ cup peanut butter (4 oz)
• ¼ cup lime juice (2 limes, juiced)
• 2 dried red chiles, deseeded (Thai chiles work well)
• 2 Medjool dates, pitted (1 oz) (optional)
• ½ teaspoon ground ginger
• ½ teaspoon paprika
• 8 oz extra-firm tofu, diced into ½-inch cubes
• 1 small onion, thinly sliced (4 oz)
• 1 bell pepper, thinly sliced (4 oz)
• 1 lb Brussels sprouts, thinly sliced

DIRECTIONS

1. In a blender, add the peanut butter, water, lime juice, chiles, ginger, paprika, and dates. Blend until creamy.
2. Place the tofu cubes in a medium bowl. Pour the peanut sauce over the tofu. Toss so all of the tofu pieces are coated. Let it marinate as you chop the veggies.
3. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
4. Slice the onion, bell pepper, and Brussels sprouts in thin slices. A food processor with the slicing blade can be used to slice the Brussels sprouts.
5. Scoop out the tofu cubes from the peanut sauce, shaking off the excess sauce, and place them on the prepared baking sheet. Bake for 12 minutes. Set the peanut sauce aside.
6. Add the onion and pepper to a large sauté pan over medium-high heat. Cover and dry-sauté for a few minutes until the onions are translucent, stirring occasionally.
7. Add the Brussels sprouts and remaining peanut sauce to the pan and cover. Turn the heat to medium and let the sprouts steam for 5 minutes. They’re done when they’re tender with a bright green color. Once the sprouts are cooked, toss everything so the sauce is dispersed.
8. Transfer the veggies to a serving bowl. Top with the roasted tofu. Serve warm.