Chicken or Tofu Bobotie

Bobotie is a South African comfort food. In the 17th century it was designed to stretch the use of expensive meat by using milk soaked bread to give the dish density. The spices lend complexity to the flavor with a touch of sweetness from the raisins/currants. Like anything there is probably endless recipes for this so if you like this recipe then you should take it on an adventure and adjust it to your liking! It looks difficult because it has a lot of spice but it is really simple to make and takes no time at all. PROMISE! I got this recipe out of the Sundays At Moosewood cookbook. I only changed tofu to chicken and left out almonds, fennel and coriander.

2 cakes Tofu – Frozen (OR 3 boneless skinless chicken breasts – cubed and cooked)
3 cups Onions – Chopped
2 tsp Garlic – Minced
2 tbsp Peanut Oil or Vegetable Oil
1 tbsp Ground Cumin Seeds
1 tbsp Ground Coriander Seeds
1/4 tsp Ground Fennel Seeds
5 whole Cloves – ground (or 1/8 tsp pre-ground)
1 tsp Cinnamon
2 tsp Turmeric
1/2 tsp Black Pepper
2 tbsp White Vinegar
3 tbsp Bragg’s, Tamari or other Dark Soy Sauce
1/3 cup Chutney – of your choice
1 1/2 cups Bread Chunks – Gluten Free or Wheat
1/2 cup Milk or Non-Dairy Alternative
1 tbsp Dark Sesame Oil
1/2 cup Raisins or Currants
1/2 cup Almonds – Coarsely Chopped
3 Bay Leaves
1 Egg
3/4 cup Milk or Non-Dairy Alternative


– Remove frozen tofu from freezer and allow it to thaw; then crumble it and set aside.
– If using chicken, cube the chicken and cook on medium heat in a large skillet until almost cooked through.
– Preheat oven to 350 degrees
– In a covered saucepan, cook the onion and garlic in oil on medium heat, stirring occasionally until quite soft. Add the curry spices (cumin through black pepper on the ingredient list) and saute for a couple of minutes, stirring constantly. **Don’t be overwhelmed by the spice list. The easiest way to do this is to combine all the spices in a bowl before you put the onions on. This will ensure your onions don’t overcook while you’re measuring out all the spices.
– Mix in the vinegar, soy sauce and chutney and remove pan from heat.
– In a large mixing bowl, soak the bread in 1/2 cup milk for a few minutes, then mash it with a fork or your fingers. Stir in the tofo/chicken and drizzle sesame oil and mix well. Add the raisins, almonds and onion spice mixture. Stir well.
– Oil a baking dish, about 12×8 inches, or a large pie pan. Spread the bobotie evenly into the baking dish. Tuck the bay leaves in here and there, leaving the stems sticking out. Whisk the egg and 3/4 cup of milk together to make a custard. Pour the custard over the top of the bobotie and cover with tinfoil. Bake, covered at 350 for 15 minutes. Then uncover and bake until custard is set, about 15-20 minutes more. Remove the bay leaves after baking.
– Serve bobotie over brown rice, quinoa or millet with more chutney on the side.

Serves 6
Weight Watchers points per serving – 11 (9 without almonds)
Calories – 382.3 (336.5 without almonds)
Fat – 14.8g (10.8 without almonds)
Fibre – 5.7g (4.8g without almonds)
Sodium – 762.9mg (762.8mg without almonds)
Carbohydrates – 39.2g (37.6g without almonds)
Protein – 32.1g (30.2g without almonds)


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