Ingredients for Tofu Dorowat
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How to Make Tofu Dorowat
- In a medium bowl, whisk together 1 (28-ounce) can crushed tomatoes, 1/2 cup dry red wine, 1 tablespoon paprika, 1 teaspoon ground cardamom, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground allspice. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1/2 medium white onion (finely chopped) and 2 cloves garlic (minced) until softened, about 5 minutes.
- Add the tomato mixture and 14 ounces firm or extra-firm tofu, crumbled or cubed, to the skillet.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Uncover the skillet, add the remaining 1/2 cup dry red wine, and simmer for another 20 minutes, or until the sauce has thickened to your desired consistency. Adjust seasoning with salt and pepper to taste.
- Serve hot over injera bread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
8g
Carbs
3g
