Spiced Scrambled Tofu (Ethiopian Style)

Ingredients

• 1 block (14 oz) Extra-Firm Tofu
• 1/2 medium, chopped Onion
• 2 cloves, minced Garlic
• 1 medium, chopped Tomato
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Berbere spice blend
• 2 tablespoons Olive Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 optional, minced Green Chilies

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

Instructions

1. 1Place the 1 block (about 400 g) Extra-Firm Tofu on a clean surface and press firmly with your hands or a clean kitchen towel to remove as much excess water as possible. Crumble the pressed tofu into small, bite-sized pieces in a bowl.
2. 2Heat the 2 tablespoons of Olive Oil in a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the 1/2 medium, chopped Onion and 2 cloves, minced Garlic, and cook, stirring often, until the onion is softened and translucent, about 5-7 minutes.
3. 3Add the 1 medium, chopped Tomato and 1 optional, minced Green Chilies to the skillet. Cook for 5 minutes, stirring occasionally, until the tomato begins to break down.
4. 4Stir in the 1/2 teaspoon Turmeric Powder and 1 tablespoon Berbere spice blend. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the crumbled tofu to the skillet. Stir well to coat the tofu evenly with the spices and vegetables. Season with the 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper.
6. 6Continue to cook for 10-12 minutes, stirring frequently, until the tofu is heated through and has developed some lightly browned edges. The mixture should look moist but not wet.
7. 7Serve the Spiced Scrambled Tofu hot.

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