Vegan Kuku Paka

Discover a vibrant plant-based twist on a beloved East African dish with this Vegan Kuku Paka recipe! Packed with bold flavors, this hearty coconut and spice-based curry features golden, pan-fried tofu and tender chunks of boiled potatoes that soak up the rich, creamy sauce. Fragrant with ginger, garlic, and a medley of spices like curry, cumin, and coriander, this dish is perfectly balanced by a zesty hint of lime and a fresh cilantro garnish. Ready in just 45 minutes, this vegan adaptation of the Swahili-inspired classic pairs beautifully with rice, chapati, or your favorite flatbread, making it a satisfying and wholesome meal for both weeknight dinners and special occasions.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Start by pressing the tofu to remove excess water. Once pressed for about 10-15 minutes, cut it into 1-inch cubes.

Step 2

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.

Step 3

Chop the onion finely, grate the ginger, and mince the garlic.

Step 4

In the same pan, add the remaining tablespoon of coconut oil. Add the chopped onion and sauté until golden and soft, about 5 minutes.

Step 5

Add the grated ginger, minced garlic, and chopped green chili to the pan. Stir and cook for another 2 minutes until fragrant.

Step 6

Introduce the curry powder, cumin powder, and coriander powder to the onion mixture, stirring well to coat the onions and release the spices' aroma.

Step 7

Add the tomato paste and stir thoroughly, cooking for another 2 minutes.

Step 8

Pour in the coconut milk and vegetable broth, stirring to integrate everything into a smooth sauce.

Step 9

Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 10 minutes, allowing the flavors to meld.

Step 10

Stir in the lime juice, salt, and black pepper, adjusting seasoning to taste if necessary.

Step 11

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.

Step 12

Garnish the Vegan Kuku Paka with fresh cilantro before serving. Serve hot with rice or chapati for a complete meal.

Nutrition Facts

Serving size	(1708.5g)

Amount per serving	% Daily Value*
Calories	1242.1

Total Fat 51.3g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 4473.7mg	0%
Total Carbohydrate 158.7g	0%
Dietary Fiber 19.6g	0%
Total Sugars 55.3g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 806.2mg	0%
Iron 15.1mg	0%
Potassium 3449.0mg	0%

*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.

Source of Calories

Fat: 34.7%

Protein: 17.5%

Carbs: 47.7%