Berbere-spiced tofu with teff and spinach

Ingredients

For 1 serving

• Tofu200 g
• Teff50 g
• Spinach150 g
• Red onion40 g
• Tomatoes100 g
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Fenugreek1 pinch
• Cardamom1 pinch
• Ginger5 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: soy,

In season: October – April

Method

1. Put the teff in a small pan with about four times its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, stirring now and then, until soft and the water is absorbed.
2. Meanwhile mix the paprika, chilli powder, fenugreek, cardamom, grated ginger and a pinch of salt in a bowl; pat the tofu dry, cut it into 2 cm cubes and rub it with the spice mix.
3. Slice the red onion, dice the tomatoes and wash the spinach.
4. Heat the extra virgin olive oil in a frying pan over medium-high heat and brown the tofu for 5–6 minutes, turning, until crisp; add the onion and tomatoes and cook for 5 minutes, until the onion is soft.
5. Add the spinach and stir for 2 minutes, until wilted; serve with the teff.