Tofu Dorowat

"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!!!"
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Ready In:
1hr 30mins




  • Mix tomatos with paprika, 1/4 cup of wine, cardamom, nutmeg, cloves, cinnamon and allspice in a bowl, set aside.
  • Saute onions and garlic in a skillet with the oil.
  • Add tomato sauce and tofu.
  • Bring mixture to a boil, cover and simmer about 30 minutes.
  • Uncover, add the other 1/4 cup of wine and simmer about 20 minutes.

Questions & Replies

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  1. 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!
  2. Great flavor, though did cut down the cardamom to 1/4 tsp and used 1/4 tsp salt.
  3. 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.
  4. I thought this dish had a very authentic taste to it. I think i'll experiment with the other ethiopian dishes you refer to.



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