A vegan version of the national dish of Senegal. Marinated tofu served with rice and vegetables cooked in a spicy tomato broth.
No ratings yet
Prep Time 20 minutesmins
Cook Time 1 hourhr20 minutesmins
Course Main
Cuisine Senegalese
Servings 6
Ingredients
Tofu
400gfirm tofu
20gfresh parsley
2spring onions
1teaspoonchilli flakes
4clovesgarlic
1tablespoonvegan fish sauce
½tablespoontamari
1teaspoonfreshly cracked black pepper
2tablespoonsvegetable oil
Thieboudienne (Ceebu Jen)
3tablespoonsvegetable oil
2medium brown onionssliced
4clovesgarlicminced
1Scotch bonnet
6tablespoonstomato purée
2teaspoonsnététou - locust bean powderoptional see note*
½teaspoonsmoked paprika
1tablespoonvegan fish sauceor Worcestershire sauce
1tablespoontamarind paste
1teaspoonsalt
½teaspoonfreshly cracked black pepper
2bay leaves
4cupswater
1sweet potato
2medium carrots
2small turnips
½head small green cabbage
1medium aubergineeggplant
2red bell peppers
2cupsbasmati rice
Limes
Parsleyto garnish
Instructions
Tofu
Press and drain the tofu to remove some excess liquid.
Finely dice the parsley, garlic and spring onions for the tofu marinade then, using either a hand blender or a pestle and mortar, blend into a rough paste.
Add the paste to a large bowl then mix in the other ingredients.
Cut the pressed tofu into bite-sized cubes then place them in the bowl of marinade and gentle coat all over. Set aside for at least 10 minutes. Leaving it to marinate for a few hours will help.
Heat a large frying pan over medium heat. Once hot add the tofu and fry on all sides until lightly golden, around 8 minutes. Remove from the pan and set aside. Keep any remaining marinade for later.
Thieboudienne (Ceebu Jen)
Heat the oil in a large pot over medium heat. Once hot add the sliced onion with a pinch of salt and sauté until the onion is soft and starting to turn golden, around 8 minutes.
Add the minced garlic and sauté for 1 minute.
Either finely chop the Scotch bonnet removing the seeds or add it whole for less spice.
Add the Scotch bonnet and sauté for a further minute.
Next, add the tomato purée and the nététou. Cook off the tomato purée until it’s a deep red colour and starts to caramelise, around 6 minutes.
Now add the smoked paprika, vegan fish sauce, tamarind paste, salt and pepper. Mix into the tomato paste then add the water and bay leaves. Bring to a boil.
While the broth is coming to a boil, prepare the vegetables. Peel and cut the carrots, turnips and sweet potatoes into large pieces. Cut the cabbage into large wedges keeping enough of the root to hold it all together. Add the root vegetables and the cabbage to the broth for 5 minutes. Cut the aubergine and bell peppers into large chunks and add them after 5 minutes. Add more water to cover the vegetables if needed.
Boil the vegetables until they are cooked through, around 20 minutes. Remove them with a slotted spoon when they are done and set them aside.
While the vegetables are cooking, wash the rice until the water runs clear then soak in a bowl for at least 10 minutes.
When the vegetables are cooked and have been removed from the broth. Drain and rinse the rice again then add the rice to the broth to cook. Cover the pot with a lid when boiling the rice.
Boil the rice for 8 minutes on medium heat then reduce the heat to the lowest setting on your cooker for 10 minutes. Check the rice is cooked and has absorbed all the liquid. Continue to cook on low if needed.
Turn off the heat and leave the rice to steam with the lid on for 5 minutes then fluff up with a fork.
Serve your Vegan Tofu Thieboudienne on a platter. Serve the rice on the bottom with the vegetables and tofu on top. Garnish with parsley and lime wedges.