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Berbere-Roasted Tofu and Cauliflower

Berbere-Roasted Tofu and Cauliflower

Looking for an Ethiopian-flavored meal straight from your own kitchen? One that is simple to make and delicious to eat? Try this baby! Buy or make a berbere spice blend, which is an intoxicating mix of many different aromatic spices – kind of like curry powder in that way – and roast your way to a spicy, warming meal. Great on injera bread or even just plain rice.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Berbere-Roasted Tofu and Cauliflower

16 oz. superfirm or pressed tofu, cubed
3 cups cauliflower, cut into florets
1 cup yellow onion, diced
cup low-sodium vegetable broth
2 tablespoons berbere seasoning blend
1 tablespoon fresh lime juice
1 tablespoon olive oil
2 teaspoons fresh garlic, minced or pressed
Salt and pepper to taste

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a reusable liner.

Combine the tofu, cauliflower and onions in a large bowl. Mix together the broth, berbere, lime juice, olive oil, garlic. Pour over tofu mixture and gently mix until all is coated.

Bake for 20 minutes. Stir, add salt and pepper to taste and eat while warm.

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