Enjoy this Nigerian-inspired Vegan egusi stew rich in protien.

Preparation time: 15 mins
Cooking time: 1 hr 10 mins
Serves: 4
Calories: 343 kcal

Shopping List
2 pack tofu
2 tin chopped tomatoes 400g
2 large red onions, peeled and quartered
6 medium garlic cloves, crushed
1 large red chilli
2 tablespoons grated fresh ginger
6 tablespoons olive oil
110g ground GuDee Egusi
2 tablespoons tomato paste
1 (10g) vegetable bouillon cube
200g spinach, chopped

1. Preheat the oven to 200C. Line a baking tray with baking paper, evenly distribute tofu on the tray, bake for 25 minutes, turning halfway through cooking until all sides are golden, then set aside and keep warm.
2. Put the tomatoes, onions, garlic, red chillies (add less if you prefer milder) and ginger in a food processor or blender to form a smooth mixture.
3. Tip the mixture into a saucepan and cook on medium heat for 25 minutes until it reduces to a thick paste.
4. Heat the olive oil in another saucepan over medium heat. Once hot, add the ground GuDee Egusi and fry, stirring frequently for 4 mins. Stir in the tomato paste and fry for 2 mins. Mix the vegetable bouillon cube in 200ml of warm water and pour into the Egusi mixture in the saucepan. Cook for a further 3 mins, seasoning with salt and pepper as required.
5. Add the sauce into the Egusi mixture and add the tofu. Allow to cook on medium heat for 3 mins. Add the spinach and cook for a further 5 mins or until the spinach is tender.
6. Serve with rice or potatoes.