Monday 3 May 2021

Vegan Nigerian 'Egg' Stew ('Egg' Sauce)

This recipe was recently requested by a reader of the blog. Although I was never really a huge fan of egg stew (or egg sauce) back in the day, I know that it's a common breakfast dish in many Nigerian households. It is often eaten for breakfast, with a side of boiled yam, agege bread or fried plantain. To be honest, it can also be eaten at any time of the day, so feel free to whip it up for a light lunch or dinner. It's one of the easiest things you can make and I hope you give it a try! If you do, be sure to share your pics with me on Instagram @vegannigerian.

In this vegan version, we're going to be using firm tofu to replace the eggs. We're also going to be making a slightly healthier version by making it oil-free. 

If you like this recipe, you will also like my recipe for yam and scrambled tofu.


(serves 2)

- 3 large cooking spoons of red stew mix (thick blend of red pepper, tomatoes, chillies and onion) 

- 1 red onion, chopped

- 1 red bell pepper, chopped

- 1 green bell pepper, chopped

- 200g firm tofu, drained

- salt to taste (use black salt/kala namak for an eggy flavour)

- 1/2 tsp curry powder

- 1/2 tsp dried thyme


1. Pour the red stew mix into a non-stick frying pan or saucepan. Cook on high heat for one minute then add the chopped red onion and peppers. Cover and allow to simmer on medium-low heat for three minutes until the vegetables soften slightly.

2. Add the block of firm tofu and break it down to a 'scramble'. Stir to combine and season with salt, curry powder and thyme. Cover and allow to simmer for another five minutes.

3. Serve hot with some freshly cooked yam or a slice of bread or a helping of fried plantain. 

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