Firfir with Tofu
A vegan twist on the classic Ethiopian breakfast dish, firfir, made with crumbled tofu instead of injera. This version is dairy-free and egg-free, making it a safe and delicious option for those with allergies.
Ingredients
- 8 pieces Injera (dairy-free, egg-free)
- 1 block Firm Tofu
- 1 medium Onion
- 2 tablespoons Berbere Spice Blend
- 2 medium Tomato
- 3 cloves Garlic
- 2 tablespoons Vegetable Oil
- 1/2 cup Water
- 1/2 teaspoon Salt
Instructions
- 1Crumble the tofu into small pieces. If using injera, tear into bite-sized pieces.
- 2Heat vegetable oil in a large skillet over medium heat.
- 3Add the chopped onion and cook until softened, about 5 minutes.
- 4Add minced garlic and berbere spice blend; cook for 1 minute until fragrant.
- 5Stir in diced tomatoes and water. Simmer for 10 minutes, until the tomatoes have broken down.
- 6Add the crumbled tofu to the sauce and stir well to coat.
- 7Cook for another 10 minutes, stirring occasionally, until the tofu is heated through and the flavors have melded.
- 8Season with salt to taste. Serve warm.
Substitutions
Injera → Firm Tofu
For gluten-free or egg-free version
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.
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