“A variation on Ethiopian Dorowat made with tofu instead of chicken. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix tomatos with paprika, 1/4 cup of wine, cardamom, nutmeg, cloves, cinnamon and allspice in a bowl, set aside.
  2. Saute onions and garlic in a skillet with the oil.
  3. Add tomato sauce and tofu.
  4. Bring mixture to a boil, cover and simmer about 30 minutes.
  5. Uncover, add the other 1/4 cup of wine and simmer about 20 minutes.

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