These black-eyed peas with smoked tofu are built on layers of contrast: earthy black-eyed peas and wild garlic create a deep, savoury foundation, while the smoky tofu lends the dish its signature flavour. Lemony tahini yoghurt adds a cool, tangy richness, and pickled onion cuts through with crunch and brightness, lifting every bite. It is a hearty, plant-forward dish with plenty of character and a balance of textures that keeps it interesting from start to finish, with black-eyed peas, smoked tofu, and tahini adding protein, fibre, and real substance, too.
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Why You'll Love This Black-Eyed Peas With Smoked Tofu
- Big on flavour: earthy black-eyed peas, smoky tofu, tangy tahini yoghurt and sharp pickled onion give this dish real depth.
- A satisfying plant-forward meal: the mix of beans, tofu, and tahini makes it hearty enough to serve as a main course.
- Rich in plant protein and fibre: black-eyed peas and smoked tofu bring real nutritional substance to the dish.
- Seasonal and distinctive: wild garlic adds a fresh, earthy note that makes this version feel special.
- Great texture contrast: creamy beans, crisp-edged tofu, cool yoghurt and crunchy pickled onion keep every bite interesting.
Key Ingredients & Notes
- Black-eyed peas give the dish its earthy, hearty base and add plenty of fibre.
- Wild garlic brings a seasonal savoury depth that melts into the beans beautifully.
- Smoked tofu is the signature flavour here, adding richness and a deep smoky edge.
- Tahini and yoghurt make a tangy, creamy topping that balances the earthy beans and bold tofu.
- Pickled onion lifts the whole dish with crunch, acidity and brightness.
- Za'atar and Aleppo pepper add warmth and complexity without overpowering the other flavours.
See the recipe card for quantities.
How to Make Black Eyed Peas With Smoked Tofu
- Soak the black-eyed peas for at least 4 hours. Ideally, overnight.
- Roughly chop the wild garlic and puree in a blender to a rough paste.
- Roughly chop the white onion.
- Drain the black-eyed peas and transfer them to a large pot. Add the chopped onion, bay leaf, peppercorns, salt, vegetable stock and olive oil. Cover, bring to the boil, then reduce the heat and simmer for 15 minutes.
- When the peas are tender enough to crush easily between your fingers, add the wild garlic purée and cook for a further 15 minutes. Lightly crush some of the peas with the back of a spoon to thicken the sauce, then finish with lemon juice to taste.
- Cut the smoked tofu into cubes. In a bowl, mix the za'atar, Aleppo pepper, lemon zest, lemon juice, salt and olive oil. Add the tofu cubes and toss well to coat in the marinade.
- Heat the olive oil in a frying pan over a medium-high heat. Once hot, cook the tofu in batches until browned and lightly crisp on all sides. Set aside.
- In a bowl, mix the lemon juice and tahini until smooth. Stir in the yoghurt, then add a splash of water to loosen the mixture to a smooth, flowing consistency.
- To serve, spoon the black-eyed peas into a serving bowl. Top with the smoked tofu and tahini yoghurt, then finish with pickled onions, if using.
Substitutions & Variations
- Black-eyed peas: You can replace these with cannellini beans, butter beans or even chickpeas, though the flavour and texture will change. You can use canned beans to shorten the cooking time.
- Wild garlic: Spring onions will work instead, though you may want to add a little garlic while the beans are cooking to make up for the lost depth.
- Smoked tofu: You can swap this for firm tofu or paneer if you prefer, though you will lose some of the smoky flavour.
- Aleppo pepper: Use a mix of smoked paprika and cayenne, or crushed chilli flakes, instead.
- Za'atar: If you do not have za'atar, use a mix of thyme, oregano and sesame seeds. If you do not have sumac, add a little extra lemon juice instead.
- Need it vegan? Use a thick, unsweetened plant-based yoghurt.
Equipment
The following equipment is recommended for this recipe:
- Large saucepan or casserole.
- Frying pan.
- Blender, to purée the wild garlic.
- Digital scales.
Storage
Store the black-eyed peas and smoked tofu in separate airtight containers in the fridge for up to 3 days. Reheat them separately before serving. The tahini yoghurt will keep in an airtight container in the fridge for up to 5 days.
The black-eyed peas can also be frozen for up to 3 months. Defrost overnight in the fridge, then reheat thoroughly before serving. The smoked tofu can be frozen, but the texture will change after freezing, defrosting, and reheating, so I would only do this to avoid waste. Reheat thoroughly before eating.
Chefs Tips
- To save time, marinate and pan-fry the tofu while the beans are cooking.
- Lightly crush some of the cooked peas with the back of a spoon to thicken the base naturally.
- You can make a large batch of wild garlic purée and freeze it in portions for later use.
- If you have not had time to soak the beans, cook them separately with 1 teaspoon of baking soda and discard the cooking water. This will help reduce the cooking time. Cook them until just al dente, then continue with the recipe as written. If you skip this step and cook them directly in the pot, they will still work, but the first stage will take longer.
- Do not overcrowd the pan when cooking the tofu, or it will steam rather than colour.
- Taste the tahini yoghurt before serving and add more lemon if needed.
FAQs
It is earthy, smoky, tangy and savoury, with creamy beans, crisp-edged tofu and a bright finish from lemon and pickled onion.
Yes, black-eyed peas are a healthy food. They are rich in fibre, a good source of plant-based protein, and provide nutrients such as folate, iron, magnesium and potassium. They can also help make meals more satisfying, though, like other beans, they may cause bloating for some people.
You can, but the texture will be softer and the flavour less developed. Dried black-eyed peas give a better result here.
Yes, smoked tofu can be a healthy ingredient. It is a good source of plant-based protein and often provides nutrients such as calcium and iron, though these vary by brand. Because it is smoked and sometimes higher in sodium than plain tofu, it is best enjoyed as part of a balanced diet rather than relied on every day.
No, smoked tofu does not need to be cooked because it is already cooked during the smoking process and can be eaten straight from the pack. That said, frying, baking or grilling it can improve the texture and deepen the flavour, so many people prefer it heated. In this recipe, we fry it to make it crispy and lock in the marinate flavours.
Yes. The beans can be made ahead and reheated, and the tahini yoghurt can be mixed in advance. The tofu is best cooked close to serving for the best texture.
📖 Recipe
Black-Eyed Peas with Smoked Tofu
Equipment
- Casserole or large saucepan
- Frying pan
Ingredients
Black eyed peas
- 200 g Dried black eyed peas
- 100 g Wild garlic 50 leaves approx
- 1 tablespoon Olive oil
- 130 g White onion
- 1 tsp Salt
- 1 Bay leaf
- 6 Peppercorns
- 500 ml Vegetable stock
Smoked Tofu
- 225 g Smoked Tofu
- 2 tablespoon Olive oil
- 1 tsp Salt
- 1 teaspoon Za'atar
- ½ teaspoon Aleppo pepper
- 1 Lemon
Tahini Yoghurt
- 1 tablespoon Tahini
- 100 g Yoghurt
Instructions
Black eyed peas
- Rinse the black-eyed peas, then soak them overnight or for at least 4 hours.
- Roughly chop the wild garlic, then blitz to a rough purée.
- Peel and roughly chop the onion.
- Drain the soaked black-eyed peas and transfer them to a pot.
- Add the bay leaf, peppercorns, chopped onion, salt, vegetable stock and olive oil. Cover, bring to the boil, then reduce the heat and simmer for 15 minutes.
- When the peas are tender enough to crush easily between your fingers, stir in the wild garlic purée and cook for a further 15 minutes. Lightly crush some of the peas with the back of a spoon to thicken the sauce.
- Finish with lemon juice to taste.
Smoked Tofu
- While the peas are cooking, make the tofu marinade. In a bowl, combine 1 tablespoon of olive oil with the lemon zest, juice of half the lemon, salt, Aleppo pepper and za'atar.
- Cut the tofu into cubes, add to the marinade and toss well to coat.
- Heat the remaining olive oil in a frying pan over a medium-high heat. Once hot, cook the tofu in batches until browned and lightly crisp on all sides.
- Set aside until ready to serve.
Tahini Yoghurt.
- In a bowl, mix the tahini with lemon juice until smooth.
- Stir in the yoghurt, then add a splash of water to loosen to a smooth, spoonable consistency. Add a little more water if needed.
Assembly
- Spoon the black-eyed peas into bowls, then top with the tahini yoghurt and smoked tofu.
- Finish with pickled red onion, if using, and serve hot with rice, quinoa or bread.
More Hearty Plant-Forward Recipes to Try
If you enjoy bold, satisfying dishes built around vegetables, pulses and strong flavours, here are a few more plant-forward recipes to cook next.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
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