Berbere Tofu Bowl

Ingredients

Tofu

• 1/2 cup berbere paste, or to taste
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon cornstarch
• 28 oz firm tofu, drained, pressed, and cut into 1/4-inch thick slices

Breading

• 1 cup dry breadcrumbs
• 1/4 teaspoon salt
• 1 tablespoon nutritional yeast

Couscous

• 3 cups water
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon garam masala or curry powder
• 1 teaspoon salt
• 2 cups couscous
• 1 teaspoon fresh lemon juice, plus more for garnish
• 1 cup fresh or thawed frozen greeen peas
• 2 cup chpped cucumber or tomatoes

Directions

Tofu

In a large bowl, combine the berbere paste, cinnamon, all-spice, loime juice, salt, pepper, and cornstarch. Dip each tofu slice into the marinade to coat well. Alternatively, brush all sides of the tofu with the marinade and place the slices in an airtight container. Save any remaining marinade to use as berbere paste in other recipes. Cover the container and let the tofu marinate for 1 hour or up to overnight.

Breading

In a shallow bowl, combine the breadcrumbs, salt, and nutritional yeast. Place each tofu slice in the breadcrumb mixture to coat well. Flip the tofu to coat all sides. Cook the tofu slices onh a grill pan over medium-high heat for 7 to 9 minutes. Alternatively, bake the tofu on a large baking sheet at 400°F for 20 to 25 minutes.

Couscous

Combine the water, turmeric, garlic powder, garam masala, and salt in a medium saucepan over medium heat. When the water comes to a rolling boil, add the couscous, lemon juice, and peas and stir to combine. Cover the saucepan and cook for 1 minute. Take the saucepan off the heat and lt it sit for 10 minutes. Fluff the couscous. Add a generous helping of couscous to each serving bowl. Top with the cucumber and a drizzle of lemon juice.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle