Dairy-Free Ethiopian Firfir

Name: Dairy-Free Ethiopian Firfir
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
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

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.

45m4 servings

Contains wheatDAIRY-free

380 cal|12g protein|65g carbs|10g fat|5g fiber

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.