Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
Congo Tofu is the veganized version of Congo Chicken, also known as Moambe Chicken. This is the national dish of both the Republic of Congo and the Democratic Republic of Congo (they are actually two separate countries divided by the Congo river). These countries are very poor and rely on certain staples such as yams, taro, maize, manioc, tomatoes, peas, peanuts, and a variety of wild vegetables and herbs to round out their diet. They actually eat very little meat because it is to expensive.
The people of Congo use these staple ingredients in many types of delicious stews. They are served with a starch, such as fufu, or ugail, which is made from mashed cassava or corn flour. The consistency is like a soft dough that is firm enough to use as a dipping vehicle for the stew.
1 package extra firm or firm tofu
1-3 Tbsp vegetable oil*
1 medium-large yellow or white onion
3-5 cloves minced or pressed garlic
2 Tbsp fresh minced ginger 1-2 inch piece, peeled
1 cup sliced mushrooms or other veggies*
1/2-1 jar marinara sauce*
1-2 can crushed or diced tomatoes* + 1/4 cup tomato paste *