Bobotie is a popular tradition in South Africa. The original recipe uses curried mincemeat with an egg and breadcrumb topping. Mel has veganised it by swapping the meat with lentils and using tofu instead of egg for the topping.
– serves 4
2 Tbsp soy sauce
1 tsp tomato paste
1 cup vegetable stock
2 cup cooked lentils
2 Tbsp oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
a pinch turmeric powder
2 Tbsp fresh chopped coriander
2 Tbsp mild curry powder
¼ cup raisins
3 Tbsp apricot jam
1 slice brown bread soaked in just enough soya milk to saturate
1 block soft tofu
a pinch turmeric powder (for color)
a pinch salt and pepper
juice of half a lemon
¾ cup water
a sprinkle of paprika to garnish
Preheat the oven to 180° C
In a pan heat up the oil and fry the onion, garlic, coriander and spices. Fry until the onions are translucent, then add the apricot jam and cook until well combined. Next add the lentils, vegetable stock, soy sauce, tomato paste and raisins. Stir well and simmer for a minute. After the minute add the bread mixture and stir well.
Remove the pan from heat and place the mixture in a deep oven pan, spreading the mixture evenly.
To make the top layer add all the ingredients (except paprika) in a blender and blend till smooth. Spread the ‘egg’ mixture over the top and sprinkle with paprika. Bake for 45 minutes or till the tofu is lightly browned on the top.
Traditionally babotie is eaten with yellow rice (white rice with turmeric). However a fresh, green salad offsets the sweet vegan flavours beautifully. Perfect for a new compassionate South Africa!
Thank you to Mel from ‘Simple Vegan Cooking’.
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