Dairy-Free Ethiopian Firfir
A hearty and flavorful Ethiopian breakfast of shredded injera bread sauteed with spiced berbere sauce and plant-based butter. This dairy-free version uses coconut oil for richness and flavor.
Ingredients
- 8 cups Injera bread (gluten-free)
- 4 tablespoons Coconut oil
- 1 medium Red onion
- 4 cloves Garlic
- 2 tablespoons Berbere spice blend
- 2 tablespoons Tomato paste
- 1/2 cup Water
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- 1Shred the gluten-free injera bread into bite-sized pieces.
- 2Heat coconut oil in a large skillet or pot over medium heat.
- 3Add the chopped red onion and garlic and saute until softened, about 5 minutes.
- 4Stir in the berbere spice blend and tomato paste and cook for 1 minute, stirring constantly.
- 5Add the water, salt, and pepper and bring to a simmer.
- 6Add the shredded gluten-free injera bread and toss to coat well with the sauce.
- 7Cook, stirring occasionally, until the injera is softened and the sauce has thickened, about 10-15 minutes.
- 8Serve hot.
Substitutions
Butter → Coconut oil
Dairy-free fat and richness
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.