Ingredients
Kebab
- 2 blocks firm tofu cut into large cubes 2 x 400g blocks
- 2 tablespoons neutral oil
- 2 tablespoons berbere spice
- 1 teaspoon brown sugar
- 2 teaspoons of tomato paste
- 1/2 teaspoon of salt see note
Tomato Relish
- 3 tomatoes chopped
- 1/2 cup water 120ml
- 2 teaspoons tomato paste
- 1 teaspoon berbere spice
- Salt to taste
Instructions
- Mix the oil, berbere spice blend, sugar, tomato paste into a paste and massage it all over the tofu. Taste the tofu and adjust the salt based on personal preference. Cover the tofu and place in the fridge to marinate for at least 30 minutes.
- If you are using wooden skewers, soak in a large bowl of water.
- Before you skewer the tofu, preheat your oven to 450°F. Alternatively, these can be grilled like any kebab or made in the airfryer at 375°F for 10-15 minutes.
- Line a baking tray with aluminium foil and spread a very light amount of oil on the aluminium to avoid sticking.
- Skewer the tofu and place on the aluminium foil.
- Bake in the oven for 25 minutes, flipping halfway.
- While the tofu is baking, mix the 1/2 cup of water with whatever marinade is left in the bowl used to marinate the tofu and add this liquid to a medium pot along with the rest of the ingredient for the relish. Taste for salt and adjust based on preference.
- Partially cover the pot and cook the tomato base at medium-high heat for 15-20 minutes or until the sauce has thicken to almost the consistency of pasta sauce. Mix periodically to avoid the bottom from burning.
- Serve the kebab with the tomato relish.
Notes
Some berbere spice blends have salt so taste the spice blend first and add or omit salt from the tofu marinade.