Oven-grilled Tofu & Ethiopian Cabbage & Potato

Cooking time of 35 minutes – Serves 2

Nutritional Information

• 406 Kcal
• 15g Fat
• 2.2g Saturates
• 42g Carbohydrates
• 11g Fibre
• 19g protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Soybean
• Sulphites

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy free
• Gluten free

Ingredients

• 1 carrot
• 2 cups raw cabbage
• 1 medium potato
• 1/2 tsp chilli powder
• 1 tbsp olive oil
• 1/2 medium onion
• 2 garlic cloves
• 1/2 tbsp ginger paste/minced ginger
• 1 tsp curry powder
• salt to taste
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 large tomato
• 1 bell pepper
• 1/2 cup water
• For the tofu:
• 300g tofu, sliced
• salt to taste
• pinch of black pepper
• 2 garlic cloves
• 1/2 tbsp ginger paste/minced ginger
• 1 tsp rosemary/thyme

Method

1. Marinate your tofu with salt to taste, pinch of black pepper, 2 minced garlic cloves, 1/2 tbsp ginger paste, rosemary or thyme
2. Preheat your oven to 170*C and cook your tofu for 20 minutes
3. Chop your cabbage, potato, tomato, onion, bell pepper and carrot into chunks
4. To a small to medium pot, add your oil and sauté your chopped onion, carrot and bell pepper
5. When soft, add your chopped garlic and minced ginger. Stir for 2 minutes
6. Add cumin, paprika, chopped tomato, curry powder and chilli. Stir in
7. Add your chopped potatoes and stir. Add 1/2 cup water, cover and cook for 10 minutes
8. Add cabbage and stir, cover and cook for a further 10 minutes
9. This recipe was created in collaboration with Best Body Africa. For more delicious and nutritious African recipes, check out bestbodyafrica.com