Recipe by @lydiaeatsvegan

This is a vegan take on a Nigerian classic, yam and egg stew. I promise you, you can’t even taste the difference! The special and *essential* ingredient is kala malak or ‘black salt’. This is what gives the sauce an eggy flavour. I had it with avocado for healthy fats but you can eat it on its own or with salad.

Vegan, Gluten free | Prep: 5 minutes - Cook: 15 minutes | Serves 1  

Nutrition: per serving - Kcal 450, Carbs 70, Protein 17g, Fat 12g  

Ingredients:  

200g West African yam 100g of firm tofu* 75g tomatoes small yellow/red pepper red onion tsp Kala malak tsp onion powder tsp garlic powder tsp of maggi or all purpose seasoning 1 tsp of extra virgin olive oil 1 tsp of tomato purée A sprinkle of sea salt Chilli powder (optional) Spring onion (optional)

STEP 1. Chop about 200g of yam and peel the skin. Wash and drain. Then place into a pan and cover with water. Cook on medium heat for around 15 minutes or until you can pierce the yam with a fork. Then drain and set aside.

STEP 2. While the yam is cooking, chop and dice your onions, red pepper and tomatoes. Put aside. Measure your tofu and mash with a fork until crumbled.  

STEP 3. In a pan, heat 1 tsp of oil on high heat. Once hot, add your onion, peppers and tomatoes and sauté for around 2 minutes until soft.  

STEP 4. Then add your tofu and combine. Mix until the tofu is coated. Then add 1 tsp of tomato purée and 100ml of water to the pan and mix together. Add all your seasoning (make sure to taste as you season, you may not need the salt). Reduce the heat and leave to simmer for around 5 minutes. Then serve and top with spring onion (optional)!   * I recommend using Tofoo firm tofu