I think I have mentioned this before but I LOVE Ethiopian food and especially anything with a berbere spice blend. Berbere isn’t always easy to find in a general grocery store. I ordered mine online. However, Fat Free Vegan has a great recipe for Ethiopian Lentil Stew and the recipe includes the berbere spice mix recipe.
One of the best things about berbere is that the blend is rich enough that I can fix a quick dinner without needing any additional seasoning. As much as I love to chop veggies and experiment with different spices, some days I just want to come home and put something together without much thought or effort. Berbere makes putting together something quick and flavorful very easy.
Ingredients (makes 2 servings):
½ package extra firm or super firm tofu drained
¼ cup vegetable broth
2 tablespoons berbere
1 bunch kale torn into bite sized pieces
Handful of grape tomatoes
1. Cut tofu into bite size cubes and lightly brown on all sides
2. Add the vegetable broth and berbere
3. Add the kale and stir the mixture to coat the kale and tofu with the berbere
4. Cover and cook over medium heat for 2-3 minutes until the kale is bright green and still firm
5. Toss with grape tomatoes