Vegetarian Efo Riro (Hearty Nigerian Spinach Stew with Smoked Tofu & Mushrooms)

Ingredients

Contains soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat the broiler (or a gas burner). Arrange the red bell peppers, scotch bonnets and tomatoes on a sheet pan and char them until the skins blacken and blister on all sides; turn occasionally.

   You can char peppers over a gas flame for more smokiness; blackened skins add flavor.

   10 min
2. 2

   Place charred peppers and tomatoes in a bowl and cover tightly for 5 minutes to steam (this loosens skins).

   If in a hurry, peel the skins off under running water, but keep the roasted flesh.

   5 min
3. 3

   Roughly chop the peeled roasted peppers, tomatoes and half the onion. Blend to a coarse purée—do not make it completely smooth.

   3 min
4. 4

   While the peppers roast, rinse the rice until the water runs clear.

   2 min
5. 5

   Cook the rice: combine rinsed rice, 2 1/4 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, cover and reduce heat to low; simmer until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let rest covered 5 minutes.

   Keep rice covered and warm while you finish the stew.

   20 min
6. 6

   Press excess water from the smoked tofu with paper towels, then toss cubes with 1/4 tsp salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high and fry tofu until golden on all sides, about 6–8 minutes. Remove tofu to a plate.

   Frying gives tofu a meatier texture; if you prefer less oil, pan-sear without added oil on a nonstick pan.

   8 min
7. 7

   In the same large skillet, add the 4 tablespoons palm oil and heat until shimmering but not smoking. Add the sliced half onion and sauté 2–3 minutes until translucent.

   3 min
8. 8

   If using iru (locust beans), add it now and stir for 30 seconds to wake up the aroma.

   Iru is strong—use less if you haven't used it before.

9. 9

   Add the torn mushrooms and cook, stirring, until they release their liquid and begin to brown, about 5–6 minutes.

   6 min
10. 10

    Pour the blended pepper-tomato-onion purée into the skillet. Stir well, reduce heat to medium-low, and simmer uncovered until the mixture reduces and the oil begins to separate and rise to the surface, 15–18 minutes.

    Stir occasionally to prevent scorching; the goal is a concentrated, glossy sauce.

    18 min
11. 11

    Crumble in the vegetable bouillon cube (or add stock powder), add ground black pepper, paprika and sugar if using. Taste and add salt as needed.

12. 12

    Return the fried tofu to the pan and gently fold it into the sauce. Simmer together 5 minutes so the tofu absorbs flavor.

    5 min
13. 13

    Add the chopped spinach and stir until wilted and evenly distributed, 3–4 minutes. Taste and adjust seasoning.

    If using tougher greens like ugu, add them a minute earlier so they soften fully.

    4 min
14. 14

    Stir in chopped basil or scent leaf if using, remove from heat, and let the stew sit 2 minutes before serving.

    2 min
15. 15

    Serve hot with steamed rice (or fufu/pounded yam) and fried plantain if you like.