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Peri-Peri Tofu With Mashed Potatoes


A classic Namibian dish gets a vegan twist! This Peri-Peri tofu is a flavorful and spicy stew inspired by the traditional Peri-Peri Chicken with African spices, and a hint of citrus, served with a side of creamy mashed potatoes.

Cuisine: Namibian
Servings: 4-6


For the stew:
  • 1 pack tofu
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon peri-peri spice blend
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • Salt and pepper to taste

For the mashed potatoes:

  • 3-4 large potatoes, peeled and chopped
  • 1/4 cup vegan butter or oil
  • 1/2 cup plant-based milk (such as soy or almond milk)
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the onion and garlic and cook until softened.
  4. Add the peri-peri spice blend, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes.
  5. Add the tofu and cook until browned on all sides.
  6. Add the diced tomatoes and vegetable broth. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
  7. While the stew is cooking, prepare the mashed potatoes by boiling the chopped potatoes until tender.
  8. Drain the potatoes and mash with vegan butter or oil and plant-based milk.
  9. Serve the Peri-Peri Tofu over the creamy mashed potatoes.

Suggested Drinks

Cape Blend: A fruity and refreshing white wine blend from South Africa that pairs perfectly with the spicy and savory flavors of the Namibian tradition.

Pinotage: A full-bodied red wine from South Africa that complements the bold flavors of the stew.

Non-alcoholic drinks:

Cape Town Spritzer: A refreshing blend of sparkling water, pineapple juice, and a splash of grenadine syrup.

Ginger Beer: A spicy and invigorating drink made with ginger beer, lime juice, and a touch of honey.