Berbere-Spiced Tofu

Name: Berbere-Spiced Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings

4.0

30m

Serves 2

Crisp berbere-spiced tofu with a tangy lime and coconut dip, served with cool cucumber ribbons and fresh mint.

High Protein

Vegan

Dinner

Cuisine: Ethiopian

Prep: 15m

Cook: 15m

Skills: Easy

Instructions

Ingredients

Nutrition

Pat the tofu dry and cut it into bite-sized cubes. Toss with the berbere spice blend until evenly coated.

Tofu (firm)400 g

Berbere Spice Blend2 tsp (5 g)

Whisk the coconut milk and lime juice together in a small bowl. Season with salt and set aside as the dip.

Coconut Milk (tinned)1/2 cups (120 ml)

Lime Juice2 tbsp (30 ml)

Salt1 pinch (1 g)

Use a vegetable peeler to shave the cucumber into long ribbons. Toss gently with the mint and set aside.

Cucumber1

Mint10 g

Heat a non-stick frying pan over a medium-high heat. Add the tofu and cook for 10–15 minutes, turning regularly, until crisp and browned on all sides.

Rapeseed Oil1 tbsp (15 ml)

Divide the crispy tofu between two plates and serve with the lime-coconut dip and cucumber ribbons.