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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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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!!! 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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