Ethiopian Tofu and Hard-Boiled Egg Stew
with couscous / green salad

Name: Ethiopian Tofu and Hard-Boiled Egg Stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs; 1/2 Onions, medium and red, diced; 3 cloves Garlic, chopped; 2 tsp Ginger, fresh, grated; 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable); 2 Tbsp Butter; 1 Tbsp Berbere spice, more or less, depending on your spice preference; 1 tsp Salt; 1 cup Stock, any type; 1 can Tomato sauce (14 oz / 397 g) (sub tomato puree); 1 Tbsp Lemon juice; 3/4 cup Stock, any type (sub water); 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous, uncooked; 3 Tbsp Yogurt, plain or Greek; 2 Tbsp Oil, cooking; 1 Tbsp Vinegar, red or white wine; 1/2 tsp Water; 1/2 tsp Honey; 1/8 tsp Turmeric, ground; 5 oz Mixed greens (sub any salad greens)

Active: 50 Total: 50

Original GF Paleo Vegetarian

This Ethiopian stew is a vegetarian twist on the chicken-based Doro Wat. The result is a spiced tomato base that is comforting and surprisingly familiar even if this is your first time preparing Ethiopian food.

Ingredients

Metric

Servings:

Ethiopian Tofu Stew:

Eggs - 4
Onions, medium and red - 1/2 , diced
Garlic - 3 cloves , chopped
Ginger, fresh - 2 tsp , grated
Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
Butter - 2 Tbsp
Berbere spice - 1 Tbsp , more or less, depending on your spice preference
Salt - 1 tsp
Stock, any type - 1 cup
Tomato sauce (14 oz / 397 g) - 1 can (sub tomato puree)
Lemon juice - 1 Tbsp

Couscous:

Stock, any type - 3/4 cup (sub water)
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous, uncooked - 3/4 cup

Mixed Greens Salad with Yogurt and Turmeric:

Yogurt, plain or Greek - 3 Tbsp
Oil, cooking - 2 Tbsp
Vinegar, red or white wine - 1 Tbsp
Water - 1/2 tsp
Honey - 1/2 tsp
Turmeric, ground - 1/8 tsp
Mixed greens - 5 oz (sub any salad greens)

Prep

Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
Make couscous - (Double if making Thursday’s meal.) Combine stock, salt, and butter (portion for couscous) in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Make turmeric dressing - Whisk together yogurt, oil, vinegar, water, honey, and turmeric until smooth. (Can be done up to 3 days ahead)
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

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Make

Place a Dutch oven over medium-high heat. Add butter (portion for stew). When butter melts, add onions, garlic, and ginger. Saute until fragrant and tender, 3 to 5 minutes.
Stir in Berbere spice and salt and saute for 2 minutes more.
Add in tofu and cook until tofu is heated through and coated in spices, 3 to 4 minutes. Pour stock and tomato sauce over tofu.
Cover pot with a lid and reduce temperature to a low simmer. Simmer stew, covered, for 10 minutes to let flavors develop.
Roll eggs against a hard, flat surface to break up shells. Remove and discard shells, leaving eggs whole.
Return to stew. Remove lid and gently stir in lemon juice. Nestle eggs in sauce. Simmer, covered, for 10 more minutes to flavor the eggs.
If couscous was made ahead, reheat in the microwave (reserve half if doubled).
Toss greens in turmeric dressing until dressed to your liking.
Serve stew over couscous with salad on the side. Enjoy!

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Ethiopian Tofu and Hard-Boiled Egg Stew with couscous / green salad