This is a vegetarian version of a classic Ethiopian dish.
3 tbsp olive oil
3 medium onion, sliced.
1 med/large firm potato in 1/2 in cubes
8 oz. 224 gram tofu, baked or very firm, in 1/2 in cubes
3-5 tsp Ethiopian Berbere (to taste)
2 medium carrots, peeled and sliced.
1/2 cup vegetable stock or water
2 1/2 cups green beans trimmed and cut.
1 sweet red pepper, sliced.
1 stalk celery, sliced.
small bunch parsley, chopped
2 tbsp soya sauce
salt to taste.
Sauté onions gently in olive oil with pepper and celery until the onions are translucent.
At the same time, partially cook the potatoes in boiling water, drain and reserve.
Add the tofu, soya sauce and Ethiopian Berbere to the onions, stir together for a minute and then add the potatoes and stock. Cover and simmer for 15 - 20 minutes and then adjust spice and salt to taste. Carrots and beans are now added to the pot along with extra liquid if needed and the dish is simmered for 5 or 10 minutes until the vegetables are cooked but still retain some snap. Stir in the parsley and serve with a side salad of tomatoes, onions and cucumber and with rice or flat breads.