Dear reader,
After witnessing Chef Eric Adjepong’s performances on Bravo’s Top Chef, I was inspired to explore the flavors and origins of West African Cuisine.
Here is a dish that may be far from perfect in looks, but delivers on the flavors and aromas from this region of the world. The style of preparation used in this West African Smoked Tofu and Gravy is popular in the Cote D’Ivoire region, where melon seeds are traditionally used in their cooking. I had trouble finding melon seeds, so I opted for raw pumpkin seeds instead. My hope is that the rich, nutty gravy and tender, smoked tofu will bring a bit of nuance to your next mealtime, and feel like a proper celebration of West African fare.
Until next time,
Bridget
West African Smoked Tofu and Gravy
Equipment
- Vitamix, or any high speed blender
- Large, heavy bottomed, lidded pot or dutch oven
- Small baking tray and a baking mat or parchment paper
Ingredients
- 1 block *extra firm organic tofu
- 1 tablespoon *liquid smoke
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 teaspoon salt
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 15 ounce can crushed tomatoes
- 1-2 bay leaves
For the Pumpkin Seed Gravy
- ½ cup pumpkin seeds
- 2 cups water, divided
West African Inspired Spice Blend:
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon fresh or dried thyme
- 1 teaspoon salt plus a pinch or two more to season your dish throughout the cooking process
- 1 teaspoon pepper
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 400°F, and line a small baking tray with a silicone baking mat or parchment paper.
- In a small bowl combine all of the spices together, then divide the spice blend in half.
- Remove the block of tofu from it's packaging, and pat it dry with a clean dish towel.
- Cut the tofu into small cubes, and gently toss it in the liquid smoke and ½ of the spice blend.
- Spread the seasoned tofu cubes evenly across a lined baking tray, and bake them in the oven for about 25 minutes, while you make the gravy.
- For the gravy, add the pumpkin seeds to a blender with one cup of water, and blend on high for about 2 minutes, until the seeds are completely broken down, and the mixture appears "milky".
- Heat the oil in a heavy bottomed stockpot (or dutch oven) over medium-high heat. Once it is hot, add the onions and the salt, and saute for 3-5 minutes until the onions are tender and translucent.
- Next, add the tomato paste to the onions and allow it to caramelize a bit with the onions. Turn down the heat to medium, then add the garlic and the remaining half of the spice blend. Saute for another minute until the garlic and spices are fragrant, but be careful not to burn!
- Pour the can of crushed tomatoes and pumpkin seed "milk" into the onion and spice mixture. Use the second cup of water to rinse your blender from all of the leftover bits- then add this cup of water into the pot as well. Stir until all ingredients are well incorporated.
- Bring to a boil, then reduce to a simmer. Drop in the baked tofu, and add the bay leaves for braising. Cover the pot partially with a lid, and leave it to simmer away for about 25-30 minutes or until the gravy becomes thick and creamy in texture.Note: If the gravy becomes too thick or begins to burn at the bottom, add a touch of water.
- Serve up the tofu and gravy over a serving of brown or white rice. Garnish with a fresh squeeze of lemon, toasted peanuts, and a pinch of finishing salt.
Notes
- Extra firm organic tofu: can be found at nearly any grocery store out there. Tofu is usually found in the refrigerated shelves at the edge of the produce section. It may also be in the natural foods or Asian food sections. It ranges from $1.79-about $3.00 in most stores, don’t overpay! Any Extra Firm, Organic Tofu will do.
- Liquid Smoke: The condiments area of the supermarket is where to look for liquid smoke. It is classified as a condiment and will be kept alongside ketchup, balsamic vinegar, and barbecue sauces. It’s cheap! Ranging from around $1-2 at almost all grocery stores.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S