Doro Wat (Ethiopian-style) (Vegan)
Ingredients:
- 396.9 g (14 oz) extra-firm tofu or seitan
- 30 ml (2 tbsp) neutral oil
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 3 tbsp berbere spice blend
- 32 g (2 tbsp) tomato paste
- 360 ml (1 1/2 cups) vegetable broth
- Injera, for serving
Features:
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
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Don't rush the onions — cooking them low and slow for the full 8-10 minutes, until they're truly soft and jammy, builds the deep base flavor this dish is known for.
Instructions:
- Sauté the Onion: Heat the oil in a pot and sauté the onion for 8-10 minutes, until very soft.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute.
- Bloom the Spices: Stir in the berbere spice blend and tomato paste, cooking for 2 minutes.
- Add the Broth: Add the vegetable broth and bring to a simmer.
- Simmer: Add the tofu or seitan and simmer, uncovered, for 20-25 minutes, until the sauce has thickened and deepened in flavor.
- Serve: Serve with injera for scooping.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The extra-firm tofu or seitan provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Doro Wat (Ethiopian-style) (Vegan)
Ingredients:
- 396.9 g (14 oz) extra-firm tofu or seitan
- 30 ml (2 tbsp) neutral oil
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 3 tbsp berbere spice blend
- 32 g (2 tbsp) tomato paste
- 360 ml (1 1/2 cups) vegetable broth
- Injera, for serving
Why These Ingredients:
A few ingredients do most of the work in this recipe. The extra-firm tofu or seitan provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Don't rush the onions — cooking them low and slow for the full 8-10 minutes, until they're truly soft and jammy, builds the deep base flavor this dish is known for.
Instructions:
- Sauté the Onion: Heat the oil in a pot and sauté the onion for 8-10 minutes, until very soft.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute.
- Bloom the Spices: Stir in the berbere spice blend and tomato paste, cooking for 2 minutes.
- Add the Broth: Add the vegetable broth and bring to a simmer.
- Simmer: Add the tofu or seitan and simmer, uncovered, for 20-25 minutes, until the sauce has thickened and deepened in flavor.
- Serve: Serve with injera for scooping.
