Vegan Ethiopian Berbere Spiced Tofu with Teff Injera
Introduction
Today's special from the food truck is a vibrant, plant-based dish that embodies the essence of African cuisine with a twist perfect for any palate. This recipe for Vegan Ethiopian Berbere Spiced Tofu with Teff Injera offers a delightful combination of spicy, aromatic flavors served on a traditional spongy flatbread.
Ingredients
- 200g firm tofu, pressed and cubed
- 2 tablespoons berbere spice mix
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 large tomato, diced
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 cup teff flour
- 2 cups water
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- In a bowl, marinate the tofu cubes with 1 tablespoon berbere spice mix and set aside for 30 minutes.
- In a skillet, heat olive oil over medium heat. Add onions, garlic, and ginger, sautéing until onions are translucent.
- Add the marinated tofu and cook until all sides are golden brown, approximately 5-7 minutes.
- Stir in tomatoes and remaining berbere spice, cook for another 5 minutes.
- Pour in vegetable broth, season with salt and pepper, and let simmer for 10 minutes or until thickened.
- For the injera, mix teff flour, water, salt, and baking powder in a bowl. Let the batter sit for 15 minutes.
- Heat a non-stick pan over medium heat. Pour a ladleful of batter and spread into a thin layer. Cook until surface is bubbly and edges lift from the pan, then remove and repeat with the remaining batter.
- Serve the spiced tofu hot over injera, garnished with fresh cilantro.
Enjoy this delicious and wholesome meal, bringing a taste of Africa to your table with a health-conscious approach. Perfect for a cozy dinner or as a special treat from your food truck!
Nia
| Nutritionfacts | Calories: 300, Fat: 10g, Carbohydrates: 40g, Protein: 18g |
|---|---|
| Preparation Time | 1 hour |
| Allergy Information | Contains soy, gluten-free |