Ethiopian Vegan Lunch: Miso-Marinated Tofu with Berbere Spice-Infused Vegetables and Injera

Allergens

Soy (from tofu), Gluten (from miso paste)

Ingredients

• 1 block extra
• firm tofu
• 1/2 cup white miso paste
• 1/4 cup water
• 1 tbsp olive oil
• 2 cups chopped kale
• 1 cup sliced bell peppers
• 1 cup cherry tomatoes, halved
• 1 cup cubed zucchini
• 2 cups cooked injera (Ethiopian flatbread)
• 2 tbsp berbere spice mix
• Salt and pepper to taste

Instructions

1. Press the tofu for 20 minutes to remove excess water, then cut into 1 inch cubes.
2. In a bowl, whisk together miso paste and water until smooth. Toss the tofu cubes in the miso marinade and let sit for 30 minutes.
3. Heat olive oil in a pan over medium heat. Add tofu and cook until golden brown on all sides, about 5 7 minutes. Season with salt and pepper.
4. In another pan, sauté kale, bell peppers, cherry tomatoes, and zucchini for 3 4 minutes or until tender but still crisp. Toss in berbere spice mix and cook for an additional minute. Season with salt and pepper to taste.
5. Assemble the dish by placing cooked injera on a colorful Ethiopian platter, topping it with sautéed vegetables, then tofu cubes. Serve immediately.

Chef’s Insight

Balance the richness of miso-marinated tofu and injera with the spiciness of berbere-infused vegetables for a well-rounded, satisfying meal.

Notes

The use of berbere spice mix is key to achieving the authentic Ethiopian flavor in this dish. Experiment with different vegetables for a seasonal twist on the recipe.