In a large saute pan, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, cook for 2 minutes. Stir in the berbere to form a paste.
Add the blocks of tofu and using a large wooden spoon (or better yet, a potato masher if you have it) break up the tofu to resemble scrambled eggs.
Sprinkle with salt, add the beans, water, and stir to combine.
Allow the mixture to simmer for 5 minutes. Turn off the heat, add the lime juice, stir once more to combine.
Plate, sprinkle with cilantro and serve with hot sauce if you like. Enjoy!
Notes
For a full list of what I made for our camping trip and a really awesome Camping Mac n' Cheese recipe, click here.
Recipe by at https://hapanom.com/ethiopian-spiced-tofu-scramble/