Bobotie is a common dish in both South Africa and Namibia which I, while visiting, never had a chance to taste. It always looked and smelled wonderful though. But it’s cooked with (minced) meat which I won’t eat. So back home I have been experimenting with different ingredients and this one with tofu is for sure the best. I have cooked it for some Bobotie experts and they all agree mine is very similar to the ‘real’ one. What I like about this dish is the combination of the spices with the sweetness from the raisins and chutney with the hint of acidity from the lemon. And the crunchiness from the nuts gives it an interesting texture.

Serves 4

2 slices of bread
100 ml milk
2 tbsp vegetable oil
1 onion, chopped
1 tbsp. curry powder
1 tsp. turmeric
360 g minced tofu
juice and rind from 1/2 lemon
a handful of almonds, roughly chopped
2 handfuls of golden raisins
3 tbsp mango chutney
salt and pepper
3 eggs
200 ml milk

Preheat the oven to 200°C.
Cut the crust of the bread slices. Soak the bread in the milk for about 5 minutes. Tear it in rough pieces. Heat the oil. Saute the onion with the curry powder and turmeric for a couple of minutes until the onion is soft. Add the minced tofu and cook for a few minutes. Add the rest of the ingredients, including the bread pieces, but not the eggs and the milk. Let is all cook for a few minutes. Season with salt and pepper. Spread the mixture in a greased casserole.
Beat the eggs with the milk and pour over the mixture. Cook in the oven for about 20-25 minutes or until nice and golden.
Serve with steamed rice, a salad and perhaps some extra chutney.