Peanut Stew

Wrap the tofu in several layers of paper towels. Weigh it down with a heavy baking dish or cookbooks for 20 minutes to drain the water from the tofu. Slice each tofu block into thirds horizontally to make three thinner layers, then cut each layer into squares, then triangles. In a shallow dish, combine 1/3 of the grated ginger, 2 cloves minced garlic, juice from the can of diced tomatoes, soy sauce, and 1 tablespoon olive oil. Marinate tofu in ginger-soy marinade for 30 minutes.
Heat oven to 375F. Line baking sheet with greased parchment paper or silicone baking liner. Bake tofu on prepared baking sheet 40 minutes, until golden brown.
Strip leaves from Swiss chard and set aside. Slice stems of Swiss chard into long ribbons. Heat remaining tablespoon plus teaspoon olive oil in large skillet over medium heat. Saute onion and chard stems until onion is translucent, about 8 minutes. Add remaining ginger and garlic; cook 30 seconds, stirring. Add sweet potatoes, vegetable broth, peanut butter, coriander seed, cayenne pepper, salt, and black pepper. Turn heat to medium-low and simmer until sweet potatoes are fork-tender, around 30 minutes.
Tear leaves of Swiss chard into bite-size pieces. Add chard leaves and nutritional yeast to stew; cook until leaves are tender, around 2 minutes.
Divide tofu among 8 bowls. Ladle stew over each bowl. Garnish with peanuts, scallions, and cilantro, if desired.