Ingredients
1 large pkg extra firm tofu, cut into ~3/4 in cubes
6 sweet potatoes, peeled and cut into ~3/4 in cubes
vegetable oil spray
Olive oil
2 large onions
4 cloves garlic
6 red bell peppers, cut into ~3/4 in pieces
4 tomatoes, cut into ~3/4 in cubes
1 bunch collard greens, ribbed and chopped
1 C natural peanut butter
vegetable broth
2 Scotch bonnet peppers, seeds discarded and finely diced
salt and pepper to taste
Preparation
Spray the tofu and sweet potatoes with vegetable oil spray and roast at 400 until sweet potatoes are tender and tofu is lightly browned (turn tofu cubes over once to brown additional side).
Saute onions and garlic in olive oil, then add bell peppers, tomatoes, and collard greens, cooking until softened.
Mix peanut butter and enough vegetable broth in a saucepan until about the consistency of pancake batter. Add hot pepper and cook for a few minutes.
Mix all of the above together, add salt and pepper to taste. Serve over steamed brown rice.
