Ye’tofu Kwas

Name: Ye’tofu Kwas (Tofu Dumplings)
Yield: Makes 20 dumplings
Cuisine: Ethiopian
Ingredients: 2 tablespoons tapioca starch or cornstarch; 2 tablespoons tapioca starch or cornstarch; ⅓ cup minced green bell pepper, a combination of bell pepper and Anaheim chile, or seeded and veined jalapeño chile; ⅓ cup minced green bell pepper, a combination of bell pepper and Anaheim chile, or seeded and veined jalapeño chile; ½ teaspoon ground coriander; ¾ teaspoon salt, plus more if desired; ¼ cup nutritional yeast flakes; ¼ cup chickpea flour; 1½ teaspoon granulated onion; 1 tablespoon natural unsweetened peanut butter or tahini; 1 teaspoon ground berbere or 2 teaspoons Berbere Paste; 1 teaspoon ground berbere or 2 teaspoons Berbere Paste; 2 tablespoons Ye’qimem Zeyet; 1 tablespoon natural unsweetened peanut butter or tahini; 14 ounces extra-firm tofu, pressed; Freshly ground black pepper; ⅓ cup minced green bell pepper, a combination of bell pepper and Anaheim chile, or seeded and veined jalapeño chile; ⅓ cup minced green bell pepper, a combination of bell pepper and Anaheim chile, or seeded and veined jalapeño chile; ⅓ cup chopped fresh parsley or basil or a combination; ⅓ cup chopped fresh parsley or basil or a combination

Tofu Dumplings

Preparation info

Makes
20
dumplings

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

These dumplings are slightly crunchy on the outside with a delicately seasoned, tender center.

Ingredients

2 tablespoons Ye’qimem Zeyet
14 ounces extra-firm tofu, pressed

Africa
Ethiopia
Starter
Vegan

Method

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and generously oil the parchment paper with 1½ tablespoons of the Ye’qimem Zeyet.

Put the tofu in