Vegan tofu stew - Egusi
Recipe Name: Vegan Egusi with tofu
Subtitle: Melon seeded stew
Preparation time: 1 hour
This dish is a vegan rich protein stew, and it can be enjoyed with rice, yams plantains, sweet or regular potatoes. The normal Nigerian egusi soup is made with meat but since this is a vegan friendly meal, the meats will be replaced for tofu. Egusi is simply melon seeds. The melon seeds have vitamin b1 and b2 which are important for the body growth and production of red blood cells.
· 400g canned plum tomato paste
· 1 large tomato peeled and quartered.
· 3 medium garlic cloves
· 1 large red bell pepper
· 1 large red chili
· ½ inch ginger
· 4 tablespoons grounded egusi (melon seeds)
· 1 pack tofu drained and cubed.
· 2 tablespoon olive oil
· 100g chopped kale or spinach.
Preheat the oven to 200c. Line a baking tray with baking paper then evenly distribute the tofu on the tray and bake for 25 minutes, turning halfway through cooking until all sides are golden then set aside and keep warm.
Put the tomatoes, red onion, garlic cloves, bell pepper, ginger and chili in a food processor and blend to form a smooth liquid. Tip the mixture into a medium saucepan and cook on medium heat for 25 minutes until the sauce reduces to a very thick paste.
Heat the olive oil in another saucepan over medium heat.
Once hot, add the ground egusi and fry, stirring frequently for 4 minutes. Stir in tomato paste, fry for additional two minutes then add around 200 ml of water.
Add the vegetable stock cube and adjust seasoning as needed with salt pepper. Allow to cook on medium heat for 3 minutes then add kale and tofu.
Cook for 4-5 minutes or until kale is tender then serve over rice.