Radiant Ethiopian Ayib Tofu Salad with Berbere Vinaigrette
This Ethiopian-inspired salad marries the smoothness of ayib (a type of Ethiopian cheese) with the satisfying firmness of tofu, all uplifted by a zesty berbere vinaigrette.
Preparation
Get these tasks done before you start cooking.
Marinating the Tofu
- 1
Mix marinade
In a large bowl, mix olive oil, berbere spice, and minced garlic.
- 2
Coat tofu
Add tofu cubes to the mixture, tossing gently to coat evenly.
- 3
Marinate
Cover and marinate in the fridge for at least 30 minutes.
Tip: Ensure tofu is well-pressed to remove excess moisture. Pro Tip: Use a tofu press for even better results when marinating.
Preparing the Ayib Cheese
- 1
Combine ingredients
In a medium-sized bowl, combine ricotta cheese with lemon juice.
- 2
Season
Add a pinch of salt and mix until smooth.
- 3
Chill
Cover and refrigerate until ready to use.
How to Make Radiant Ethiopian Ayib Tofu Salad with Berbere Vinaigrette
Total time: 1 h 47 min · Yields 4 servings
- 1
Cook Tofu
Heat a non-stick pan over medium heat and fry marinated tofu for 5-7 minutes until golden brown.
- 2
Make Vinaigrette
In a small jar, combine olive oil, vinegar, berbere spice, honey, salt, and pepper. Shake well to mix.
- 3
Toss Salad Base
In a large bowl, gently toss mixed greens, cherry tomatoes, and cucumber with a portion of the vinaigrette.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store refrigerated in an airtight container for up to 2 days.
Can I substitute the ayib cheese?
Yes, cottage cheese or a soft goat cheese can be used instead.
Is it possible to make this dish vegan?
Absolutely! Simply use a vegan ricotta and maple syrup instead of honey.
Can I make this ahead?
Yes, prepare the components ahead of time and assemble just before serving.
Can I use a different spice mix?
While berbere is traditional, you can experiment with other spice blends like garam masala.
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