If you follow my Instagram, you probably know that I am Nigerian.
“Yam and egg” is one of the most common dishes in Nigeria. It is usually eaten for breakfast, but you can eat it at any time of the day. For this recipe, I made scrambled tofu instead of scrambled eggs.
I hope you enjoy this super duper simple recipe packed with carbs and proteins!
West African Yams (found in most Indian, Arab or African food shops)
Chilli powder (optional)
Soy sauce (optional)
Lime juice (optional)
- Cut a tuber of a West African yam into thick disks.
- Peel/slice off the skin/bark and wash them thoroughly.
- Next, cut each disk in half and set them in a pot of boiling water until they are soft
*To know when they are done, you should be able to easily insert a fork into them.
- While the yams are being cooked, chop up some onions and tomatoes and mince some garlic and ginger.
- In a pan, water-fry (or oil fry) the chopped and minced ingredients until they are cooked and give off a delicious scent.
- Crumble in the tofu to a scrambled egg size and give it a good stir to incorporate it with the fried ingredients.
- Add your stock cube and spices, to taste, and a little turmeric for colour.
- This is optional: Add a few drops to a splash of soy sauce and lime juice (alternatively, use lemon juice) and a dash of chilli powder.
- Add more water when needed and cook the tofu until it has reached your desired consistency and taste.
Let me know what you think about this simple and quick Nigerian dish!