Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

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 Nutrition


  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.


Most Helpful

I really want to give this 4 1/2 stars. I thought the spices were perfect, I did add a tsp of salt to give the flavors some more oomph. I will definitely make this again, it goes very well with the Lentils of Doom and Cabbage of Ostracism. Thank you for a wonderful meal!

Jmommy209 February 19, 2010

Great flavor, though did cut down the cardamom to 1/4 tsp and used 1/4 tsp salt.

blueyedwineaux January 07, 2010

I thought this just had too much 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 A LOT. The one thing this was missing...was salt.

Claire.l.Rosenberg February 03, 2009

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