This Senegalese-inspired tofu dish uses Senegalese green seasoning (Nokoss) to season tofu, making it lip-smackingly delicious.
Many people say they do not like tofu, nor do they think it is flavourful. This recipe is going to (hopefully) prove them wrong. Tofu is a blank canvas that can take on a lot of flavours. So instead of shying away from tofu, it is something that should be embraced. And one way to do so is with Nokoss. This green seasoning uses fresh herbs, lots of garlic, onion, and seasonings to turn tofu from flavourless to flavourful. This recipe is perfect as a plant-based protein side, for meal preps and would work perfectly in a salad or sandwich.
What is Nokoss
Nokoss is a Senegambian green seasoning (Nokoss in Senegal, Roff in Gambia). I first came across the recipe as I was researching Thieboudiene (Senegalese Jollof), which is a fish-based jollof rice. In a typical theiboudienee recipe, the fish is stuffed with nokoss, a green seasoning that includes parsley, onions, garlic, pepper, and seasonings. Each chef makes their recipe according to their own personal preference. The stuffed fish is fried before making the jollof and also cooked with the jollof. A little bit of the nokoss is also included in the jollof as seasoning. In all, nokoss is a foundational part of thieboudienne. It brings a depth of flavor, freshness, and heat to the dish. Aside from thieboudienne, nokoss can be used to season meat or fish and is a great multi-purpose seasoning. So great of a seasoning that I am using it to marinate my tofu, and it does wonders.
What you will need for this Nokoss Tofu
Nokoss
- Green Bell Pepper
- Green Onions
- Onion
- Garlic
- Parsley: Curly or italian parsley works well.
- Pepper: I use chillis but habanero or scotch bonnet work well.
- Firm Tofu
Seasoning
- Dawa Dawa: Also known as fermented locust beans; this adds a really deep umami flavour
- All Purpose Seasoning: Any all purpose seasoning works
- “Umami Salt”: Monosodium Glutamate really brings all the flavours together
- Nori Powder: Another source of umami flavour
- Mustard: the sourness cuts through all the umami flavour
- Lemon Juice: Acidity balances all the flavours.
How to make this recipe
- Blend the Nokoss base
- Add the seasoning to the marinade
- Marinade the tofu for at least 30 mins
- Fry in skillet to brown both sides
- Finish in the oven for 15 mins
- Serve
FAQ + Substitutions
- Can I use another plant-based protein? You are welcome to use tempeh. I am not sure how this will translate to another plant-based source of protein. I can imagine it will cook well with some white beans.
- Why are you including “Umami Salt”? Glutamate is a naturally occurring umami flavour compound found in tomatoes, cheese, and many other foods. Unfortunately, the synthetic version, monosodium glutamate, has received a bad rep in connection to Chinese Restaurant syndrome and anti-Asian hate, although it is found in virtually all store-bought salty snacks. MSG is sold at many Asian stores. If you do not have access to MSG, sea salt works well too.
- Is there an alternative to dawa dawa? Dawa Dawa is literally the most unique thing I have ever smelled. It is incredibly difficult to substitute. However, this recipe is incredibly customizable so feel free to remove it and season the dish to your preference.
- Can I bake these instead of frying them? Yes you can, make them at 450°F for 25 -30 mins flipping halfway
- Can I make these in the air-fryer? Yes, you can. I made these at 370°F for 15-20 mins flipping halfway. Make sure to give them a generous spray of oil.
Make sure to check out my other African inspired Tofu Recipes
If you like this recipe, make sure to leave a comment below
Nokoss Tofu
Ingredients
Nokoss Base
- 1 small bunch of parsley
- 1 green bell pepper
- 5 sprigs of green onion
- 6 cloves of garlic
- 1 medium onion
- 2 chilis
- 1 tbsp of oil to blend
Nokoss Seasoning
- 1/2 tsp Monosodium Glutamate
- 1/2 tsp of dawa dawa powder fermented locus bean powder
- 1/2 tsp of nori powder I essentially took 1/2 a sheet of nori with 1 or 2 pieces of kelp and blended it until i got a powder
- 1 tbsp lemon juice
- 1 tbsp of mustard
- 1 tsp of all purpose seasoning
- salt to taste
Tofu
- 1 block of firm tofu not too dense and not too soft and cut in what ever shape you want
Instructions
- In a food processor, blend all the nokoss base ingredients till you get a paste
- Take 1/2 cup of the nokoss base and mix with the spices, lemon juice. Freeze the leftover nokoss base for later.
- Spread the seasoned nokoss evenly on the tofu.
- Marinade for at least 30 minutes.
- Preheat your oven to 425°F
- In a pan at medium high heat, pan fry the tofu till both sides have a nice sear (takes about 5-7 minutes on each side)
- Finish the baking the tofu in the oven for 15 minutes.
1 Comment
Vegetarian Thieboudienne - The Canadian African
April 2, 2023 at 5:43 am[…] should I do with the rest of the nokoss? You can use it to make tofu like my Nokoss Tofu Recipe. You can add it to your favorite soups and stews (like Okra) or use it to cook any rice dishes. It […]