Tofu Dorowat
Experience a bold and plant-based twist on a beloved Ethiopian classic with Tofu Dorowat, a rich and spicy stew that's brimming with flavor. This vegan-friendly dish stars extra-firm tofu, which soaks up the vibrant spice blend of berbere and the deeply caramelized base of onion, garlic, and ginger. Simmered to perfection in a tomato-infused broth with a splash of zesty lemon juice, this comforting stew delivers authentic warmth with every bite. Serve it alongside traditional injera or a bed of fluffy rice to complete the meal, and don’t forget the fresh cilantro garnish for a refreshing finish. Perfect for spice lovers, this dish is an irresistible combination of hearty texture and robust Ethiopian flavors that will leave you craving more!
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Recipe Information
Ingredients
- 16 oz Extra-firm tofu
- 3 large Yellow onions
- 4 Garlic cloves
- 1 tbsp Fresh ginger
- 2 tbsp Berbere spice mix
- 2 tbsp Tomato paste
- 3 cups Vegetable broth
- 2 tbsp Lemon juice
- 1 tsp Salt
- 3 tbsp Neutral oil
- 2 tbsp Fresh cilantro (optional, for garnish)
- 4 servings Injera or rice (for serving)
Instructions
Press the tofu to remove excess water. Wrap it in a clean kitchen towel, place it under a heavy object, and let it sit for 15 minutes. Then, cut the tofu into 1-inch cubes and set aside.
Peel and finely chop the onions, garlic, and ginger.
In a large pot or Dutch oven, heat 3 tablespoons of neutral oil over medium heat. Add the chopped onions and cook, stirring frequently, for 25-30 minutes, until the onions are deeply browned but not burned. This step is crucial for developing the dish's rich flavor.
Add the garlic and ginger to the pot and cook for 1 minute until fragrant.
Stir in the berbere spice mix and toast it for 30 seconds to release its aroma.
Add the tomato paste and cook while stirring for 1-2 minutes, allowing it to caramelize slightly.
Pour in the vegetable broth and stir well to incorporate all the flavors. Bring the mixture to a gentle simmer.
Add the tofu cubes to the pot, making sure they are evenly coated in the sauce. Reduce the heat to low and simmer for 15-20 minutes, allowing the tofu to soak up the flavors.
Stir in the lemon juice and season with salt to taste.
Remove the pot from the heat and let the stew rest for 5 minutes to allow the flavors to meld.
Serve the Tofu Dorowat with injera or rice, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 41.3 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3516 mg | 270% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
