Butecha

A Tangy, Creamy Salad of Chickpea Tofu with Jalapeño Chile and Onion

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Preparation info
  • Makes

    2½ cups

    • Difficulty

      Easy

Appears in
Teff Love: Adventures in Vegan Ethiopan Cooking

By Kittee Berns

Published 2015

  • About

Butecha, also known as “fasting eggs” or ye’shimbra ayib, which means “chickpea cheese,” is a bit of an enigma. It has a cult following from lucky fans who have tasted it in restaurants (it’s only served in a handful of places across the United States). I’ve modeled this recipe after the firmer, more eggy-tasting butecha I’ve heard friends rave about. It’s tangy like a salad but also creamy and cooling.