Senegalese Tofu

Another ‘accessory’ on the way to Senegalese Cashew Soup, yay. I liked this so much by itself that it became dinner. I’ll whip up another round for the soup tomorrow.


  • 1 lb Extra Firm Tofu, dried, sliced 1/2″
  • 2 T Olive Oil
  • 1 t Coconut Oil


  • 1 C Coconut Milk
  • 1 T Cumin
  • 1 T Coriander
  • 1 T Coconut Sugar
  • 1/2 t Cayenne
  • 1 Serrano Pepper, Cut into pieces


  • 1/2 C Cashews
  • 1/2 t Cumin
  • 1/2 t Coriander
  • 1/2 t Coconut Sugar
  • 1/2 t Cayenne
  • 1 T Flour

Drying out the tofu allows for better absorption of flavours. Methods for doing so vary but I use two plates, loads of paper towels and IMG_1704something weighing 5 lbs. The bottom to top stack: plate, paper towels, tofu, paper towels, plate, and then the 5 lb thing ( I use a bag of sugar I bought in 1998). You’ll probably want to replace the paper towels after 15 minutes.

Whisk up marinade ingredients in a small bowl. Place dried tofu slices in a large Ziploc with marinade. Seal, turn over a few times to coat, Place in fridge overnight.

IMG_1720 IMG_1721

Next day, place coating ingredients in a food processor and pulse until coarse consistency. Remove to a plate. Drain tofu of excess marinade, dredge in coating, then fry in coconut/olive oils over med high heat until browned – about 3-4 minutes each side.

If the tofu and chickpea accessories for the Senegalese Cashew soup are representative of Senegalese cooking, I’m definitely on the hunt for Senegalese restaurants!


One thought on “Senegalese Tofu

  1. Pingback: Senegalese Cashew Soup | Free Time

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