Vegan Kuku Paka
Experience the bold and comforting flavors of East Africa with this Vegan Kuku Paka! A plant-based twist on the traditional Swahili dish, this recipe features golden-browned tofu cubes and tender chunks of boiled potatoes simmered in a rich, aromatic coconut curry. Infused with warming spices like curry, cumin, and coriander, and brightened with fresh lime juice and cilantro, every bite is a delightful celebration of flavor. Perfectly paired with rice or chapati, this vegan rendition of Kuku Paka is both hearty and wholesome, ready in just 45 minutes and ideal for a satisfying weeknight dinner. Naturally gluten-free and packed with protein, this dish is a must-try for anyone looking to explore the vibrant tastes of East African-inspired vegan cooking.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons coconut oil
- 1 large onion
- 1 tablespoon ginger
- 2 garlic cloves
- 1 green chili
- 2 teaspoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons tomato paste
- 400 milliliters coconut milk
- 1 cup vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 2 medium boiled potatoes
Instructions
Start by pressing the tofu to remove excess water. Once pressed for about 10-15 minutes, cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the tofu cubes and cook until they are golden brown on all sides. Remove and set aside.
Chop the onion finely, grate the ginger, and mince the garlic.
In the same pan, add the remaining tablespoon of coconut oil. Add the chopped onion and sauté until golden and soft, about 5 minutes.
Add the grated ginger, minced garlic, and chopped green chili to the pan. Stir and cook for another 2 minutes until fragrant.
Introduce the curry powder, cumin powder, and coriander powder to the onion mixture, stirring well to coat the onions and release the spices' aroma.
Add the tomato paste and stir thoroughly, cooking for another 2 minutes.
Pour in the coconut milk and vegetable broth, stirring to integrate everything into a smooth sauce.
Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 10 minutes, allowing the flavors to meld.
Stir in the lime juice, salt, and black pepper, adjusting seasoning to taste if necessary.
Add the cooked tofu cubes and boiled potato chunks to the pan. Simmer for an additional 5 minutes, allowing them to soak up the flavors of the sauce.
Garnish the Vegan Kuku Paka with fresh cilantro before serving. Serve hot with rice or chapati for a complete meal.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 55.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
