# Slow Cooker Tofu Stew: Easy, Irresistible Peanut Butter Dinner

- Link: https://lifeandwork.blog/slow-cooker-tofu-stew-easy-irresistible-peanut-butter-dinner/
- Published: 2026-10-24T04:06:00-05:00
- Author: Bert Swope

Slow cooker tofu stew makes a satisfying vegan dinner with tender sweet potatoes,
collard greens, and a creamy peanut broth. Firm tofu supplies plant-based protein,
while ginger, garlic, and a little crushed red pepper keep the stew from tasting
overly sweet. Most of the cooking happens unattended, with the tofu and peanut butter
added near the end.

The finished stew is thick enough to spoon over rice but loose enough to eat from
a bowl on its own. A squeeze of lime and a crushed peanut topping give each serving
some brightness and crunch.

## Choosing the tofu, peanut butter, and greens

Firm or extra-firm tofu works well here because it holds its shape when folded into
the cooked vegetables. Drain it and pat it dry; there’s no need to press it extensively
or brown it first. Silken tofu is too delicate for the same result.

Choose smooth, unsweetened peanut butter. A variety made with peanuts and salt gives
you control over the stew’s sweetness, although conventional smooth peanut butter
also works. Stir separated natural peanut butter thoroughly before measuring it.

Collard greens stand up to long cooking and become soft in the broth. Remove their
thick center stems and slice the leaves into narrow ribbons. Mature leaves may retain
a little texture even after the sweet potatoes have softened.

## Slow cooker tofu stew recipe

This creamy peanut stew combines sweet potatoes, tomatoes, and greens in a savory
broth, with tofu added toward the end so the cubes stay intact.

**Yield:** About 6 servings
 **Prep time:** 20 minutes **Cooking time:** About 6
½ hours on low or 3½ hours on high **Total time:** About 6 hours 50 minutes on low
or 3 hours 50 minutes on high **Course:** Main dish **Equipment:** A 5- to 6-quart
slow cooker, cutting board, knife, and mixing bowl

Cooking times are estimates. Some slow cookers may need an additional hour for the
vegetables to become tender.

### Ingredients

– 1 medium yellow onion, chopped, about 1 cup (150 g)
 – 3 garlic cloves, minced–
1 tablespoon grated fresh ginger, about 6 g – 1½ pounds (680 g) sweet potatoes, 
peeled and cut into ¾-inch (2 cm) cubes – 6 ounces (170 g) collard greens, thick
stems removed and leaves thinly sliced – 1 can diced tomatoes, 14.5 ounces (411 
g), with their juices – 1 teaspoon ground cumin – 1 teaspoon smoked paprika – ¼ 
teaspoon crushed red pepper, optional – 4 cups (950 mL) low-sodium vegetable broth–
½ cup (125 g) smooth, unsweetened peanut butter – 1 package firm tofu, 14 to 16 
ounces (400 to 450 g), drained, patted dry, and cut into 1-inch (2.5 cm) cubes –
1 tablespoon (15 mL) fresh lime juice, plus more to taste – Salt and freshly ground
black pepper, to taste

For serving:

– ¼ cup (35 g) chopped roasted peanuts
 – Chopped cilantro, optional – Lime wedges–
Cooked rice, optional

### Instructions

1. **Fill the slow cooker.** Add the onion, garlic, ginger, sweet potatoes, collard
greens, tomatoes, cumin, smoked paprika, and crushed red pepper, if using. Pour 
in the vegetable broth and stir. Press the greens down into the liquid as much as
possible; they will shrink as they cook.

2. **Cook until the vegetables are tender.** Cover and cook on low for about 6 hours
or on high for about 3 hours. Test a sweet potato cube with a fork. It should yield
easily, and the collards should be tender. If either is still firm, cover and continue
cooking, checking periodically.

3. **Mix the peanut butter with hot broth.** Put the peanut butter in a heatproof
bowl. Gradually whisk in about 1 cup (240 mL) of hot liquid from the slow cooker
until smooth. This makes a pourable peanut butter sauce that blends into the stew
without leaving thick clumps.

4. **Add the sauce and tofu.** Stir the peanut mixture into the vegetables. Gently
fold in the tofu, taking care not to break up the cubes. Cover and cook on high 
for about 30 minutes, or until the tofu is hot throughout and the broth is creamy.
Avoid prolonged cooking after this point.

5. **Season and serve.** Stir in the lime juice. Taste before adding salt, since
the broth, peanut butter, and peanuts may already contain some. Add black pepper
and more lime juice as needed. Ladle into bowls, with rice if desired, and scatter
the chopped peanuts and optional cilantro over each serving.

## Adjusting the thickness and flavor

Sweet potatoes vary in starch content, and slow cookers lose different amounts of
moisture. If the stew is thicker than you like, stir in a little hot vegetable broth
or water. Start with ¼ cup (60 mL), then reassess.

For a thicker result, mash a few cooked sweet potato pieces against the side of 
the pot and stir them back into the broth. Do this before adding the tofu so the
cubes remain intact.

Taste the finished stew before reaching for more peanut butter. If it seems heavy
or overly sweet, another squeeze of lime may be all it needs. If the flavor seems
muted, check the salt first. Additional crushed red pepper or a little hot sauce
can supply heat without changing the consistency.

Kale can replace the collards by weight, though it generally needs less cooking 
time. Add thinly sliced kale during the last hour of cooking. Baby spinach is more
delicate and should go in during the final 5 to 10 minutes, just long enough to 
wilt.

## Storing and reheating leftovers

Refrigerate leftovers within 2 hours of cooking. Divide the stew among shallow containers
so it cools promptly, and store it at 40°F (4°C) or below for 3 to 4 days.

The peanut broth thickens in the refrigerator. Add a splash of water or broth before
reheating, then warm gently on the stovetop, stirring occasionally, until the stew
reaches 165°F (74°C). A microwave also works; cover loosely, stir partway through,
and check that the center is hot. Use the stove or microwave for reheating rather
than bringing cold leftovers up to temperature in a slow cooker.

For longer storage, freeze individual portions for about 2 to 3 months for best 
quality. Thaw in the refrigerator before reheating. The tofu may become slightly
chewier after freezing, and the broth may need stirring to come back together. Keep
the peanut topping separate and add it after reheating so it stays crisp.

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