Vegan yam and tufu
Recipe Name: Yam and “eggs”
Subtitle: “egg” scrambles
Preparation time: 35 minutes
This dish is incredibly popular in many Nigerian households. In fact, this is one of the most iconic vegan recipes! The gams are topped with a delicious scramble, which is very easy to make vegan friendly with the help of tofu and a little turmeric to give it that authentic yellow hue.
· Yam cut into thick round slices
· 1 pack of regular tofu
· ½ tsp of turmeric
· 1-2 tablespoon sunflower oil
· ½ red onion chopped.
· 1-2 large tomatoes (liquid center scooped out; flesh finely chopped)
· ½ scotch bonnet pepper chopped.
· 1 vegetable stock cube.
· Salt and pepper to taste.
Start by boiling the yam in lightly salted water until soft. Be careful not to over boil so it doesn’t turn to mush
Crumble the tofu onto a baking tray and sprinkle with turmeric to achieve that golden eggy color. Place in the oven for 15-20 minutes until most of liquid has dried out. This will stop the scramble from being soggy.
Heat the sunflower oil in a frying pan and add all the chopped vegetables and stock cube. Cook until the vegetables are slightly tender.
Take the tofu out of the oven, crumble it some more if needed and add to the frying pan. Mix until all ingredients are well combined.
Taste and season as needed.
Add a touch more turmeric if necessary. If you want to make this oil free simply cook off the vegetables in a little bit of liquid stock until tender and mix with baked tofu.
When the yam is cooked drain any excess liquid. Serve with a generous helping of your tofu scramble. Enjoy!