14 oz. package of firm tofu (used 10 oz)Drain and rinse the tofu. Pat dry, and cut into ½ to ¾ inch cubes.
2 T olive oil
1 ½ C chopped green bell peppers (red ones would be nice to look at)
1 ½ C chopped yellow onions (about ¾ of a medium sized one)
1 T minced fresh garlic (about 4-5 cloves)
14.5 oz. can of whole tomatoes (I drained it, which didn’t make quite a stew, but more of a thicker curry)
1/3 C crunchy peanut butter
½ tsp salt
½ tsp chili powder (can be replaced with cayenne or more adobo sauce)
1 tsp ground red chipotle (I used 2 chipotle peppers that were canned and 2 T of the adobo sauce)
1 ½ C frozen chopped collard greens (used mustard greens)
Heat the oil in a 3-quart saucepan. Add the onions and sauté till softened, then add the garlic and bell peppers. Cook for about 10 minutes. Stir in tomatoes and cut up using the spoon. Add the peanut butter, salt, chili powder, cayenne and chipotle and cook for approximately 10 minutes again.
Add the collard greens and tofu and simmer until greens are tender or until flavors have blended, at least 15 minutes. Season with salt to taste. I salted a little more and then served with lavosh bread.