Monsoon Coast

Spicy Ethiopian Tofu Stew – Vegetarian Doro Wat

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


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

Spices Used: Ethiopian Berbere
4 Servings

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.