November is the time to start preparing warm dinners that make your house smell intoxicating when you walk in from the cool outdoor air. They comfort you with their seasoning and fortify you with their healthy ingredients. This is one of those recipes.
- 900ml carton of vegetable broth
- 1 28oz can of chopped tomatoes
- 3 leeks, cleaned and sliced (mostly white with some tender green parts) (pictured above)
- 3-4 cloves of garlic
- 1 TBSP olive oil
- 1 cup quinoa, rinsed and drained
- 2 cups green beans, washed and snapped into 1″ pieces
- 2/3 cup natural peanut butter (I prefer chunky)
- 16-20oz block of extra firm tofu, cubed and drained (I like Wild Wood Organics Super Firm)
- dash of hot pepper flakes—more if you like it hotter
- 2 tsp ground cumin
- dash or more of black pepper
- 1/4 cup crushed peanuts for garnish
- Chop garlic and allow it to sit for 10 minutes in order for the beneficial compounds to develop.
- Clean, slice lengthwise and chop leeks.
- In a large saucepan heat olive oil. Add garlic and leeks and cook about 5 minutes until softened, stirring.
- Add the chopped tomatoes, cumin, red pepper flakes and ground black pepper and stir.
- Add container of broth and heat until it comes to a boil.
- Add peanut butter and stir.
- Add prepared green beans and rinsed quinoa, reduce heat to a simmer and cook for 15 minutes.
- Add cubed tofu and allow it to heat through about 2-5 minutes.
- Serve in shallow bowls with crushed peanuts as garnish.
Every ingredient in this dish is a healthy one and I love the warm savory flavour. It’s a balanced meal, with protein, vegetable and grain all in one, so it stands alone as a one-dish dinner. If you aren’t comfortable cooking with tofu, this is an excellent first dish to try as it has lots of delicious sauce to add flavour and moisture to the tofu.