Peanut Tofu Soup Adapted from Deborah Madison 2 tbs vegetable oil 2 onions, diced 2 tsp, chopped fresh ginger 2 sweet potatoes, cut into 1 inch cubes 3 large garlic cloves, minced Salt and pepper 1/4 tsp cayenne or red pepper flakes 1 can crushed tomatoes 5 cups vegetable stock or water 3/4 cup peanut butter 1/2 lb tofu, diced into 1/4 inch cubes 2 cups cooked brown rice 1 cup scallions, sliced Heat oil over high heat in a large heavy pot. Add onions, ginger, and sweet potato
