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Nutrition Facts
Serving Size 1 (222g) Recipe makes 6 servings
Calories 169
Calories from Fat 87		(51%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 158mg		6%
Potassium 425mg		12%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 2.9g	11%
	Sugars 3.9g
Protein 10.5g		21%
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Tofu Dorowat

Recipe #340195 | 1½ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Rhonda Scheurer
Nov 30, 2008

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!!!

SERVES 6 -8 (change servings and units)

Ingredients

14 ounces crushed tomatoes
1 tablespoon paprika
1/2 cup dry red wine
1 tablespoon minced ginger
1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg
1/3 teaspoon ground cloves
1/2 teaspoon cinnamon
1/3 teaspoon allspice
1 small onion, chopped fine
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon ground turmeric
700 g extra firm tofu, cut into cubes

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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Featured Reviews for This Recipe

From: Chef #1156957

On Feb 3, 2009

I thought this just had too much spice...it smelled great, but it tasted very dry and over-spiced. If all those flavors are neccesary (and I'm not certain they are) then they should be reduced to a sprinkle of each...a half teaspoon of cardamom...is A LOT. The one thing this was missing...was salt.

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From: Aram

On Jan 19, 2009

I thought this dish had a very authentic taste to it. I think i'll experiment with the other ethiopian dishes you refer to.

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