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Smothered African Tofu

A super flavorful tofu dish using traditional African flavors! 

Course Main Course
Servings 2 plates



  • 1 box extra firm tofu (I like Soy Boy)
  • 1 lime
  • 1 teaspoon oil
  • Salt and pepper, to taste

African Smother

  • 1 small onion
  • 1 red or orange bell pepper
  • 1 jalapeno pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon yellow curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup tomato paste
  • 1 cup filtered water
  • 1/2 ripe banana, mashed
  • 1 bay leaf
  • Salt, a few pinches

Yellow Rice

  • 1 cup uncooked rice
  • Turmeric, a few shakes
  • Salt, a pinch


  1. To make the rice, add to a pot and sprinkle with a few shakes of turmeric and salt. Cook according to the package. 

  2. To make the smother, dice the onion, bell pepper and jalapeno pepper and add to a pan. Water or oil sauté until everything starts to soften. 

  3. Add the cinnamon, cumin, curry, cayenne and thyme and stir to coat all of the vegetables. 

  4. Add the tomato paste and stir around to wake it up.

  5. Add the water, mashed banana, bay leaf and a few pinches of salt and cook until the sauce has reduced and it is nice and thick, about 10 minutes.

  6. To make the tofu, cut it into 4 equal thick pieces. Heat a cast iron skillet and add 1 teaspoon oil. When it is hot, add the tofu, season it with salt and pepper, and let it sizzle and brown the first side. Squeeze the fresh lemon juice over the top and then turn the tofu over to brown the other side.

  7. To serve, place the rice on a platter. Top with the tofu. Smother with the sauce. Serve with extra lime, if desired. Enjoy hot!