Description
Bright, spicy Vegan Efo Riro — a classic Nigerian spinach stew made plant-based and packed with flavor!
Ingredients
– Fresh spinach (efo) – 1 kg 🥬
– Red bell peppers – 3 large 🫑
– Ripe tomatoes – 4 medium 🍅
– Tomato paste – 2 tbsp 🍅
– Scotch bonnet peppers – 1-2 🌶️
– Red palm oil – 4 tbsp 🌴
– Vegetable oil – 2 tbsp 🛢️
– Onion – 1 large, chopped 🧅
– Garlic – 3 cloves, minced 🧄
– Fresh ginger – 1-inch, grated 🫚
– Firm tofu, cubed – 400 g 🍽️
– Iru (locust beans) – 1 tbsp 🫘
– Vegetable bouillon cube (vegan) – 1 🧂
– Salt – to taste 🧂
– Black pepper – 1/2 tsp 🧂
Instructions
1 Wash spinach thoroughly, remove tough stems, and chop coarsely.
2 Blend bell peppers, tomatoes, and scotch bonnet into a smooth purée; set aside.
3 Press and cube tofu, then pan-fry in 1 tbsp vegetable oil until golden; remove and set aside.
4 Heat red palm oil and remaining vegetable oil in a large pot over medium heat.
5 Sauté chopped onion, garlic, and ginger until soft and fragrant.
6 Add blended pepper-tomato purée and tomato paste; cook 10-12 minutes, stirring occasionally, until sauce thickens and oil separates.
7 Stir in iru (locust beans), bouillon cube, salt, pepper, and fried tofu; simmer 5 minutes.
8 Fold in chopped spinach in batches, cooking until wilted and bright green, about 3-5 minutes.
9 Taste and adjust seasoning, simmer 2 more minutes to combine flavors.
10 Serve hot with rice, yam, or fufu.