Vegan Egusi Soup

Try this flavorful vegan egusi soup for a healthy twist on the traditional Nigerian dish. This stew which uses tofu and mushrooms is easy to make, nutritious, and low-carb!

Course Dinner, Lunch

Cuisine Nigerian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 401kcal

Author Kate Hahnel

Ingredients

2 cups egusi seeds (melon seeds)
⅓ cup water
⅓ cup palm oil (to fry the tofu)
250 g mushrooms - approximately ½ lb
250 g ready-made tofu or homemade awara approximately ½ lb
⅓ cup palm oil to cook the egusi soup (use more or less, depending on your preference)
½ onion diced
2 tablespoon locust beans (iru)
1 tablespoon mushroom powder - optional (make your own by blending dried mushrooms)
2 large red bell-peppers
1-2 scotch bonnet or habanero peppers (use more or less, if preferred)
3-5 African bird eye chilis
1 medium-sized onion
vegetable seasoning cube
¾ teaspoon salt (to taste)
¼ teaspoon black pepper (optional)
1 cup vegetable stock (or water)
500 g sliced fresh or frozen spinach - approximately 1 lb (or a mix of green vegetables such as ugwu and uziza leaf) - see notes.

Instructions

Blend the red bell peppers, habanero or scotch bonnet peppers, bird eye chilis, and onion until smooth then set aside. If necessary, add a small amount of water but not too much to help with the blending.
Separately, blend the egusi seeds to a powder and transfer it to a bowl. Add some water and mix to form a smooth and thick paste.
Heat some palm oil in a pot or pan. Fry the tofu on both sides, then set aside.
Add the remaining palm oil to the same pot and allow this to heat, without overheating. Add the diced onion, and locust beans, then fry for 2-3 minutes, or until fragrant. Add the mushroom powder (optional) then combine.
Next, add the blended peppers, vegetable seasoning cube, and salt, pepper, and cook on medium heat for 10-15 minutes or until much of the liquid has reduced, stirring from time to time. The oil will come to the top once ready.
Add the mushrooms, tofu, and vegetable stock or water then combine. Cover and allow the soup to simmer for 5 minutes.
Gently pinch medium-sized chunks of the egusi paste and add this to the sauce, but do not stir. Reduce the heat to low, cover, and allow the sauce to cook for about 20 to 30 minutes with little or no stirring, or until the egusi forms a compact mass. Keep an eye on the sauce so it does not burn. Add more vegetable stock or water if necessary.
Once this time is up, add the spinach and use a wooden spoon to gently stir. Break the egusi lumps accordingly, depending on how chunky you like your soup. Cook covered for a further 5 minutes, check for salt, and add more if necessary.
500 g sliced fresh or frozen spinach - approximately 1 lb
Serve this vegan egusi soup with different types of swallow, such as fufu or pounded yam.

Notes

You can use fresh or frozen spinach to make vegan egusi stew. If using fresh leaves, make sure to rinse them properly to get rid of excess dirt.
Nutritional information is an estimate, calculated using tools that we use. It should only be used as a guide, and we highly recommend that you make your own calculations.

Nutrition