Nigerian Yam & 'Egg'

Updated: Jul 5

Delightful Vegan & Oil-free take on a Nigerian Classic.




You'll need:


  1. One West African Yam tuber

  2. 2 packets of extra firm tofu - drained of water

  3. 1 packet of extra firm tofu - pressed and drained of water

  4. 2 heaping Tbsp better than bouillon 'no beef' base

  5. 1/2 cup hot water

  6. 1 white onion - sliced

  7. 2 Tbsp crushed garlic

  8. 1 can diced tomatoes

  9. 1 Tbsp spicy curry powder

  10. 2 tsp fresh ground black pepper

  11. 2 tsp peri peri or piri piri seasoning

  12. 1 tsp Cameroon pepper (very spicy) or regular cayenne pepper

  13. 1/2 tsp smoked sea salt (optional but recommended)

  14. For that sulphuric eggy flavor, you can use sulphur salt instead

  15. A handful of fresh Thai basil

  16. I included the basil flowers and stems from my garden basil

  17. 1 sprig of fresh thyme (or 2 tsp dried thyme)


Make it:



  1. Peel and slice the yam into small round pieces

  2. Wash the yam thoroughly and boil in water on medium heat until tender through the center (approximately 15 minutes)

  3. To a nonstick sauté pan or wok on medium heat, add 1/2 cup hot water

  4. Add bouillon seasoning and stir well into water

  5. Add sliced onions and garlic and let sauté for a couple minutes until onions are a little translucent

  6. Add diced tomatoes to pan

  7. Add powdered spices to pan and thoroughly mix

  8. Place two blocks of drained tofu into the pan and using a wooden spoon, break the tofu into small chunks (see video above for a demonstration).

  9. Thoroughly mix the tofu with the other ingredients in the pan and let cook on medium heat for about 5 minutes, occasionally stirring to make sure it isn't burning

  10. Now, add fresh basil, thyme, and some smoked sea salt (optional) or sulphur salt and allow to cook for a couple more minutes

  11. Remove from heat and serve immediately with the boiled yam.


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