Nigerian Yam and 'Egg' [Vegan]


Yam (cut into thick round slices; outer skin peeled) - allow 2-3 slices per person

  • 1 pack regular tofu (not silken)
  • 1/2 tsp turmeric
  • 1-2 tbsp sunflower oil
  • 1/2 red onion (finely chopped)
  • 1-2 red pepper (chopped)
  • 1-2 large tomatoes [liquid centre scooped out; flesh finely chopped]
  • 1/2 scotch bonnet pepper (finely chopped)
  • 1 vegetable stock sea salt and pepper to taste


Start by boiling the yam in lightly sea salted water until soft. Be careful not to over boil so it doesn't turn to mush. Crumble the tofu onto a baking tray and sprinkle with turmeric to achieve that golden eggy color. Place in the oven for 15-20 mins until most of the liquid has dried out. This will stop the scramble from being soggy. Heat the sunflower oil in a frying pan and add all the chopped vegetables and stock cube. Cook until the vegetables are slightly tender. Take the tofu out of the oven, crumble it some more if needed and add to the frying pan. Mix until all ingredients are well combined. Taste and season as needed. Add a touch more turmeric if necessary. **If you want to make this oil-free, simply cook off the vegetables in a little bit of liquid stock until tender and mix in with the baked tofu. When the yam is cooked, drain any excess liquid. Serve with a generous helping of tofu 'scramble'. Enjoy! 

(Source: The Vegan Nigerian)