We've been trying to 'slowly' transition into veganism for about 2 years, but the recipes haven't appealed to us. After all we are Nigerian and meat is at least 80% of our diet. So the thought of having to give up on all that delicious, scrumptious and oh so tantalising meat was daunting. It took us a while to realise that the foundation of many Nigerian meals were vegan we just choose to be olojukokoro's (greedy) and add meat.
After watching numerous vegan "what I eat in a day". We felt inspired. Today we have a meal that's not too far off from what you are used it. Just substitute the eggs and you have Nigerian style Tofu Scrambled Eggs
This Recipe does not require much time or ingredients.
WHAT YOU'LL NEED
Firm Tofu.
You can purchase this from you local supermarket e.g. ASDA, Sainsbury's etc
Before you scramble the tofu. Ensure you squeeze out the excess water. To do this just place the tofu in between 2 plates.
Use a kettle or even a book to apply pressure on the top plate. The longer this is done, the more water that'll be removed meaning the tofu will hold onto more flavour.
Chop your Veg:
1 Onion (doesn't matter which type, we used red onions as that is what we had)
1 Scotch Bonnet (If you're brave you can use a whole one. If not half will do)
1 Spring Onion
1/2 a bell pepper
Optional: We added courgette as it was requested
Fry your veg in 1 table spoon of oil. When the chilli hits the back of your throat add the tofu. Fry the tofu with the veg so the flavours can mix together then season to taste. We seasoned with Maggie, All purpose seasoning, black pepper and a tad it of Jamaican curry.
Leave to fry for two minutes longer then serve. This can be served with Yam, Potatoes or even my favourite Agege bread. There is no limit to what you can eat with our version of Vegan scrambled egg.
If you enjoyed this recipe be sure to leave a comment and send in pictures of how your one turned out. We also welcome your thoughts on how we can improve our blog.
Stalk us on Social Media
Instagram @sherries.kitchen
Pinterest: @Christinaolubod, @Emmaamunikoro & @Cynthiaasx
Comments