Vegan Egusi Soup

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5 from 93 votes

Vegan Egusi Soup is a rich, flavorful stew made from ground melon seeds, palm oil, tofu, mushrooms, and a blend of fresh peppers and spices. The thick egusi paste creates a hearty texture, with sautéed vegetables and seasonings forming a complex, savory base. Spinach or other greens add freshness, making it a filling plant-based dish.

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Servings: 8

Calories: 401 kcal

Course: Lunch, Dinner

Cuisine: Nigerian

Ingredients

2 cups egusi seeds aka melon seeds
⅓ cup water
⅓ cup palm oil (to fry the tofu)
250 g mushrooms - approximately ½ lb
250 g tofu approximately ½ lb, or homemade awara
⅓ cup palm oil use more or less, depending on your preference, to cook the egusi soup
½ onion diced
2 tablespoon locust beans aka iru
1 tablespoon mushroom powder make your own by blending dried mushrooms, optional
2 large red bell pepper
1-2 scotch bonnet pepper use more or less, if preferred, or habanero pepper
3-5 African bird eye chili
1 onion medium-sized
vegetable seasoning cube
¾ teaspoon salt (to taste)
¼ teaspoon black pepper optional
1 cup vegetable stock (or water)
500 g spinach or a mix of green vegetables such as ugwu and uziza leaf) - see notes, sliced, fresh or frozen, approximately 1 lb

Instructions

Cup of Yum

Blend the red bell peppers, habanero or scotch bonnet peppers, bird eye chilis, and onion until smooth then set aside. If necessary, add a small amount of water but not too much to help with the blending.
Separately, blend the egusi seeds to a powder and transfer it to a bowl. Add some water and mix to form a smooth and thick paste.
Heat some palm oil in a pot or pan. Fry the tofu on both sides, then set aside.
Add the remaining palm oil to the same pot and allow this to heat, without overheating. Add the diced onion, and locust beans, then fry for 2-3 minutes, or until fragrant. Add the mushroom powder (optional) then combine.
Next, add the blended peppers, vegetable seasoning cube, and salt, pepper, and cook on medium heat for 10-15 minutes or until much of the liquid has reduced, stirring from time to time. The oil will come to the top once ready.
Add the mushrooms, tofu, and vegetable stock or water then combine. Cover and allow the soup to simmer for 5 minutes.
Gently pinch medium-sized chunks of the egusi paste and add this to the sauce, but do not stir. Reduce the heat to low, cover, and allow the sauce to cook for about 20 to 30 minutes with little or no stirring, or until the egusi forms a compact mass. Keep an eye on the sauce so it does not burn. Add more vegetable stock or water if necessary.
Once this time is up, add the spinach and use a wooden spoon to gently stir. Break the egusi lumps accordingly, depending on how chunky you like your soup. Cook covered for a further 5 minutes, check for salt, and add more if necessary.
Serve this vegan egusi soup with different types of swallow, such as fufu or pounded yam.

Notes

Fresh or frozen spinach can be used; rinse fresh greens thoroughly before cooking.
Mushroom powder is optional but adds an umami depth.
The recipe estimates nutrition values; adjustments in ingredients will affect this.

Nutrition Information

Calories 401kcal (20%) Carbohydrates 14g (5%) Protein 15g (30%) Fat 33g (51%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 7g (35%) Cholesterol 0mg (0%) Sodium 427mg (18%) Potassium 799mg (17%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 7233IU (145%) Vitamin C 77mg (86%) Calcium 164mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 401

% Daily Value*

Calories	401kcal	20%
Carbohydrates	14g	5%
Protein	15g	30%
Fat	33g	51%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Cholesterol	0mg	0%
Sodium	427mg	18%
Potassium	799mg	17%
Fiber	7g	28%
Sugar	4g	8%
Vitamin A	7233IU	145%
Vitamin C	77mg	86%
Calcium	164mg	16%
Iron	5mg	28%

* Percent Daily Values are based on a 2,000 calorie diet.