Vegan Nigerian Kilishi Recipe | Cooking With Jade

Vegan Nigerian Kilishi Recipe

Vegan Nigerian Kilishi Recipe


Prep Time 15 minutes
Cook Time 12 hours
Cuisine Nigerian
Servings 6


  • Mixing bowl
  • Dehydrator or oven
  • Baking Sheet
  • food processor or blender
  • Plastic wrap or parchment paper


  • 2 cups textured soy protein TSP or soy curls
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground ginger
  • 1 tablespoon ground garlic
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • Salt to taste


  • If using textured soy protein (TSP), rehydrate it according to the package instructions. If using soy curls, soak them in warm water for 10 minutes, then drain and squeeze out excess moisture.
  • In a mixing bowl, combine the soy sauce, tomato paste, paprika, smoked paprika, ground ginger, ground garlic, cayenne pepper, onion powder, ground black pepper, water, vegetable oil, and salt. Mix well to form a thick marinade.
  • Add the rehydrated soy protein or soy curls to the bowl and toss them in the marinade until well coated. Let the mixture marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
  • Preheat your dehydrator to 130°F (55°C) or your oven to the lowest possible temperature.
  • If using a dehydrator, spread the marinated soy protein or soy curls onto the dehydrator trays in a single layer. Dehydrate for 10-12 hours, or until the texture becomes chewy and dry.
  • If using an oven, spread the marinated soy protein or soy curls onto a baking sheet lined with parchment paper or a silicone mat. Place the baking sheet in the oven and prop the oven door open slightly to allow moisture to escape. Dehydrate for 10-12 hours, or until the texture becomes chewy and dry.
  • Once fully dehydrated, remove the soy protein or soy curls from the dehydrator or oven and let them cool completely.
  • Transfer the cooled soy protein or soy curls to a food processor or blender and pulse a few times until they resemble a crumbly texture.
  • Transfer the crumbled Kilishi to a clean, airtight container. You can store it at room temperature for up to 2 weeks.


Calories: 150 | Total Fat: 8g | Total Carbohydrates: 15g | Dietary Fiber: 3g | Protein: 6g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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