Plant Based Efo Riro recipe! | Quick & Healthy | Low Calorie Density Meals

Hi my Friends!

In this week's video I'm sharing my easy to make & healthy Efo Riro recipe with you all. This meal is super packed with healthy veggies and nutritious Tofu for that protein boost. This meal has become an absolute favourite in my home! I hope you enjoy it as much as I do!

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Health, Joy & Positive Vibes,
Debbie
~VeganMommyDee~


Plant Based Efo Riro

Ingredients:

5-6 Red bell Peppers or Yellow peppers
1 hot pepper, optional
5-6 Garlic cloves
2 Tbsp. Tomato Paste
Seasoning & Herbs: I use onion powder, garlic powder, chilli powder, and dry parsley flakes. I’m very generous for the amount of seasoning. I use in my cooking. Use whatever you think is best to suit your needs.
2 Tbsp. Veggie Bouillon
4 -5 Cups Finely chopped Kale or Kale, Carrot & Cabbage mix. I prefer using the mixed blend. You can also use Spinach.
Salt & Pepper
Filtered water 1/2 cup
2 Cups Boiling Water
1 container of Organic Tofu, chopped into large cubes

Method:

1. Wash and chop up the peppers in large chunks.
2. Peel your garlic cloves and add them to a food processor.
3. Next, add in your chopped up bell peppers to the food processor. Depending on the size of your processor, you may need to do this in two batches. Blend well.
4. Add the purée to a pot on the stove.
5. Next, add your bouillon and seasonings add 1/2 cup of filtered water.
6. Cook this mixture down for about 20 minutes, stirring from time to time. Keep it at a low to medium heat.
7. Once it’s cooked down nicely & gets flavourful, I go ahead and add in 2 tablespoons of tomato paste.
8. I also add in 2 cups of boiled/ very hot water. Mix well and continue cooking for another 10 to 15 minutes on a Low - Medium heat.
9. Now you’re gonna go ahead and add in your 4-5 cups of finely chopped kale. My favourite is to add a kale carrot and cabbage mix. Add in the cubed Tofu too.
10. Cook for 5 more minutes and it’s ready to serve!

Enjoy! 💚

#plantbasedeforiro #nigerianstew #lowcaloriedensitymeals