Ethiopian Inspired Plant-Based Recipes:

Berbere is the most popular spice blend and it is found in almost every Ethiopian stew. It is a mixture of warm spices such as chili powder, ginger, cardamom, cinnamon, coriander, cumin, fenugreek, and garlic, as well as other herbs, spices, and aromatics. A berbere blend usually consists of a mixture of 20 or more herbs, spices, and aromatics.

SPICED TOFU

Prepare in advance: Marinate Cubed Tofu 60 min – overnight

Ingredients:

Marinade for TOFU

• 2T of Olive Oil 
• ¼ cup of Lemon Juice
• 2T of Water
• 1T – 2T of Maple Syrup
• ¼ t of Salt
• 2t – 2T of Berbere
• 1T Smoked Paprika
• 2 t Dried Thyme
• 1T dried Garlic Powder
• 1T dried Onion Powder
• 14oz-16oz Extra Firm Tofu, Pressed and Cubed.

Combine ingredients above, Pour over cubed tofu in a container and seal.

Preparation:

a. PAN FRY

1. Remove Tofu from the marinate (Reserve the Marinade as a sauce for later)
2. Heat Oil in a skillet
3. Fry the cubes of tofu – fry until the tofu releases easily from the pan (If the tofu is brown and crisp it will be easier to turn). Fry each side.
4. Once the Tofu is browned then add the marinade back to coat. 

b. BAKE (oil free)

1. Preheat oven to 375
2. Line a baking sheet with parchment
3. Remove the tofu from the Marinade and spread the tofu on the pan – Bake for 20 min. 
4. Turn and then bake for an additional 20 min.
5. Optional: Toss the cooked tofu in a pan with some of the marinade to provide extra flavor. 

LEFTOVERS: Refrigerate leftovers. Can store for 3-4 days. Can be eaten cold or at room temperature.

SPICED GREENS 

Ingredients:

• 1-2 Bunches of Kale, Collard greens or Spinach
• 2t minced Ginger
• 1 ½ T minced Garlic
• 1 medium onion chopped or sliced
• 1.5t smoked paprika
• 1t ground cardamom
• 1 ½ t cumin
• 1-2 jalapeno, deseeded and chopped (Optional)
• 1 Chopped tomato, (Optional)
• Salt to Taste

Preparation:

1. In a large skillet, warm oil
2. Add the onion and salt to the pan. Cook until the moisture is absorbed. About 5 minutes.
3. Add to the pan minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute. To let the spices bloom.
4. Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. If the greens are not tender as you like, add more water and continue to cook until absorbed.
5. Adjust the seasoning if necessary. 

Roasted Green Beans and Carrots

Ingredients:

• ½ lb Green Beans, Cleaned and trimmed
• 2-3 Carrots, Peeled and cut into sticks
• 2T Ground Granulated Garlic
• 3T Ground Ginger
• ¼ t Ground Cumin
• ¼ t Ground Cardamom
• 2T Oil

Preparation (Preheat oven to 375): 

1. Cut your vegetables to the same size – Remove as much liquid or moisture as you can from the vegetables
2. Season your vegetables with ingredients above then roast vegetables (individually) 
3. Use a baking sheet – Do not over crowd your pan – your vegetables need space
4. Roast in High Heat Oven for 20-30 minutes (Turning – rotating – pan after 15 minutes) until caramelized (more time if needed).

Roasted Beets:

• Wash and Clean Beets (Remove all stems)
• Place tinfoil on a baking sheet (so you can make a pouch) and put your beets on top
• Season beets with Olive Oil, Salt and Pepper
• Close up tinfoil into a pouch with no open spaces
• Bake at 425 for 1 hour.
• Open your pouch to see if a paring knife can be easily inserted into a beet.
• Waiting until cool enough to handle
• Peel Skin and Enjoy