Vegan Egusi Soup

Name: Vegan Egusi Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Moroccan, African
Ingredients: 2 cups egusi seeds (melon seeds); ⅓ cup water; ⅓ cup palm oil ((to fry the tofu)); 250 g mushrooms (- approximately ½ lb); 250 g ready-made tofu or homemade awara ( approximately ½ lb); ⅓ cup palm oil to cook the egusi soup ((use more or less, depending on your preference)); ½ onion (diced); 2 Tbsp locust beans (iru); 1 Tbsp mushroom powder - optional ((make your own by blending dried mushrooms)); 2 large red bell-peppers; 1-2 scotch bonnet or habanero peppers ((use more or less, if preferred)); 3-5 African bird eye chilis; 1 medium-sized onion; vegetable seasoning cube; ¾ tsp salt ((to taste)); ¼ tsp black pepper (optional); 1 cup vegetable stock ((or water)); 500 g sliced fresh or frozen spinach - approximately 1 lb ((or a mix of green vegetables such as ugwu and uziza leaf) - see notes.)

Instructions

Prep:10minCook:50min

Try this flavorful vegan egusi soup for a healthy twist on the traditional Nigerian dish. This stew which uses tofu and mushrooms is easy to make, nutritious, and low-carb!

Updated at: Fri, 11 Sep 2026 05:38:30 GMT