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Nigerian Pancakes with Suya-spiced Tofu Scramble
Nigerian Pancakes with Suya-spiced Tofu Scramble is a modern Nigerian recipe for a vegetarian dish of pancakes with a suya-spiced tofu filling. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Pancakes with Suya-spiced Tofu Scramble.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesCake RecipesNigeria Recipes
These are savoury pancakes that make a quick and easy lunch or dinner. These are vegetarian, but for a vegan version omit the eggs and double the tofu. Also substitute the milk with a plant-based milk alternative (oat milk would be my preference). Uda pods are easily available on-line these days, but if you're in a hurry or absolutely can't get them substitute with 1/4 tsp ground cloves and 1/8 tsp allspice and 1/8 tsp ground white pepper. Though pancakes are not normally associated with Nigerian cuisine, these spicy, savoury and sweet versions are becoming part of the street food scene as they're quick to prepare and great for filling.
Ingredients:
For the Pancakes:
150g (1/3 lb) plain flour
½ tsp baking powder
½ tsp bird’s-eye chilli flakes
1 tbsp caster sugar
250ml (1 cup) milk
1 small red onion, finely chopped
1 red bird’s-eye chilli, finely chopped (if you prefer a lot of spice, optional)
4 tsp sunflower oil
5g (1/5 oz) fresh parsley, leaves picked and coarsely chopped (to garnish, optional)
For the filling
1 tbsp sunflower oil
150g (1/3 lb) tofu, drained
250g (1/2 lb) frozen chopped mixed vegetables
2 eggs, beaten
For the Suya Spice:
3 uda pods, de-seeded and outer bark discarded
50g (2 oz) peanuts, toasted and coarsely ground
½ tsp chilli powder
½ tsp smoked paprika
1 tsp ground ginger
1 tsp garlic powder
1 tsp dried onion
Method:
Using a pestle and mortar, grind all the ingredients for the suya spice mix until you have a fine powder then set aside.
For the pancakes: Mix together the flour, baking powder, chilli flakes, sugar and ¼ tsp fine salt in a mixing bowl. Gradually whisk in the milk (or milk alternative) to make a smooth batter, then stir in the onion and fresh chilli, if using.
Heat 1 tsp oil in a non-stick frying pan over a medium heat. Pour in a quarter of the batter and quickly use the back of a spoon to spread the mixture into an even circle approximately 15-18cm (7 in) in diameter. Fry for 2 mins or until bubbles stop popping on the surface, then flip and cook for another 1-2 mins until lightly browned and cooked through. Transfer to a plate and cover loosely with foil; repeat with the remaining oil and pancake batter.
Meanwhile, prepare the scrambled tofu filling. Heat 1 tbsp oil in a large frying pan over a medium-high heat, then add the eggs and quickly scramble. Once they are almost cooked move to one aside of the pan and crumble in the tofu. Fry briefly then mix with the scrambled eggs. Now add the frozen veg, all the spices along with ½ tsp each ground black pepper and fine sea salt. Cook for 6 mins, scraping the bottom of the pan with a spatula every few minutes, until everything is piping hot and cooked through.
Divide the spiced, scrambled tofu between the pancakes and scatter with fresh parsley to serve, if you like. I like a drizzle of hot pepper sauce on mine.
