Nigerian-Inspired Efo Riro with Tofu

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 3 tablespoons vegetable oil, divided
• 1 teaspoon kosher salt, divided
• 1 red bell pepper, chopped
• 2 Roma tomatoes, chopped
• 1 small onion, chopped
• 1 Scotch bonnet or red chile, seeded if desired
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground crayfish substitute or smoked paprika
• 8 ounces chopped spinach or collard greens
• 2 tablespoons chopped cilantro
• Cooked rice, for serving

Steps

1. Toss tofu with 1 tablespoon oil and 1/2 teaspoon salt. Sear in a nonstick skillet over medium-high heat for 7 to 8 minutes until crisp; transfer to a plate.
2. Blend or finely chop bell pepper, tomatoes, onion, and chile into a coarse sauce.
3. Heat remaining oil in the skillet and cook garlic for 30 seconds. Add the pepper-tomato sauce and tomato paste; cook for 8 minutes until reduced.
4. Stir in the smoked paprika, greens, remaining salt, and 1/4 cup water. Cover and cook for 5 minutes until tender.
5. Fold the tofu and cilantro through the stew and heat for 1 minute.
6. Serve with cooked rice.

Allergen note: Contains soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.