Spicy Ethiopian Tofu Stew – Vegetarian Doro Wat

4 Servings

hot

This is a vegetarian version of a classic fiery Ethiopian dish.

Ingredients

3 TBL olive oil

3 TBL butter

4 large onions, sliced thinly

2 medium carrots, peeled and sliced

1 stalk celery, sliced.

1 sweet red pepper, sliced

1-2 TBL Ethiopian Berbere (depending on desired heat level)

1 TBL ginger, minced

1 TBL garlic, minced

1 large potato cut in ½ inch cubes

½ LB firm tofu, cut in ½ inch cubes

2 TBL soy sauce

1 TBL honey

1 cup white wine

1 cups veg. stock or water

2 cups green beans trimmed and cut, fresh or frozen

Small bunch parsley, chopped

Salt to taste

Instructions

1

Begin sautéing the onions in oil and butter in a large Dutch oven over medium heat until caramelized, about 30 minutes.

2

Add carrot, celery and pepper. Cook for 5 minutes.

3

Stir in the Ethiopian Berbere and salt, cook 2 minutes.

4

Add the ginger and garlic, cook 1 minute.

5

Add potatoes and tofu, for a few minutes.

6

Add soy sauce, wine and honey. Bring to boil.

7

Add stock and Bring to a boil. Adjust salt, cover and simmer until potatoes are tender (20 minutes).

8

Add green beans and cook 5-10 minutes.

9

Finish with chopped parsley.

10

Serve with injera or rice.