Vegetarian Egusi Soup With Tofu
A rich, nutty West African classic reimagined with crispy tofu cubes and vibrant spinach in a savory melon seed sauce.
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Ingredients
- 1 1/2 cups Ground Egusi (Melon Seeds)
- 14 oz Extra Firm Tofu, cubed
- 1/4 cup Red Palm Oil
- 3 cups Fresh Spinach, chopped
- 2 cups Vegetable Broth
- 1 medium Red Onion, finely chopped
- 2 whole Red Bell Pepper, blended
- 1 whole Scotch Bonnet Pepper, minced(optional)
- 1 tablespoon Vegetarian Bouillon Powder
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Salt
Instructions
- 1
Press the tofu to remove excess moisture, cut into 1-inch cubes, and pan-fry in a little oil until golden brown on all sides; set aside.
- 2
In a small bowl, mix the ground egusi with a small amount of warm water to form a thick, paste-like consistency.
- 3
Heat the palm oil in a large pot over medium heat for 2 minutes, then sauté the chopped onions until translucent.
- 4
Add the blended bell peppers and scotch bonnet to the pot, frying for about 10 minutes until the water content reduces.
- 5
Scoop small lumps of the egusi paste into the pepper base, cover the pot, and let it steam for 5 minutes without stirring to allow the seeds to set.
- 6
Gently stir in the vegetable broth, bouillon powder, and ginger, then simmer on low heat for 10 minutes.
- 7
Add the fried tofu cubes and chopped spinach, stirring gently to combine without breaking the tofu.
- 8
Simmer for an additional 5 minutes until the spinach is wilted and the sauce has thickened to your liking.
Nutrition per Serving
410
Calories
18g
Protein
12g
Carbs
34g
Fat
4g
Fiber
3g
Sugar
820mg
Sodium
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