Vegan Doro Wat
My meatless doro wat, a popular Ethiopian chicken stew, is spicy, aromatic, hearty and loaded with yum. To keep it as close to the original as possible, I use traditional Ethiopian flavor ingredients, including berbere, a powdered spice mix, and niter kibbeh, a spice-infused oil. Tofu stands in for the chicken and mushrooms add texture and umami.
Servings: 4 servings
Calories: 250kcal
Equipment
- Saucepan (for boiling tofu)
Ingredients
- 16 oz extra firm tofu (no need to press. Cut into ½-inch chunks)
- Juice of 1 lemon
- 3 medium onions (cut into large chunks)
- 1 teaspoon ginger (grated)
- 6 cloves garlic
- ¼ cup vegan niter kibbeh
- 2-3 tablespoons berbere
- 1 teaspoon sweet paprika
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- 2 cups mushroom stock or vegetable stock
- 8 oz cremini mushrooms or button mushrooms (sliced)
- Salt to taste
- 2 tablespoons cilantro (chopped, for garnish)
Instructions
Boil tofu
- Bring a saucepan of water to boil. Add tofu cubes to it, return the water to a simmer, and let the tofu cubes simmer for 3-4 minutes. Strain them in a colander.
- Place the tofu cubes back in the dry saucepan or in a bowl and sprinkle the lemon juice over them. Mix and set aside.
Prep flavor base
- Place the onions, ginger and garlic in a food processor. Pulse 10-15 times to finely chop the onions. Do not process into a paste.
Make doro wat
- Heat a Dutch oven over medium heat. Add the onions to the pot with ¼ teaspoon salt. Saute the onions until they begin to brown. If they stick, add a tablespoon of water or so and scrape up any browned bits with the spatula.
- About halfway through, add the niter kibbeh to the pot and continue sauteing the onions until they are well-browned.
- Add the dry spices to the pot - berbere, sweet paprika, turmeric, ground cardamom, ground allspice and ground ginger.
- Stir the spices into the onions.
- Add two cups mushroom stock or vegetable stock to the pot. Mix thoroughly and bring to a boil. Cover and cook 10 minutes. Season with more salt as needed.
- Stir in the mushrooms and let them simmer in the sauce for a couple of minutes.
- Add the boiled tofu cubes to the pot. Mix well and bring back to a boil. Let the stew simmer another five minutes.
- Garnish with cilantro and serve.
Nutrition
Serving: 1 serving | Calories: 250kcal | Carbohydrates: 16g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 3mg | Potassium: 603mg | Fiber: 4g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 4mg