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

Active: 50 Total: 50

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. 



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
  • 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)


  1. 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)

  2. 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)

  3. Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make turmeric dressing - Whisk together yogurt, oil, vinegar, water, honey, and turmeric until smooth. (Can be done up to 3 days ahead)

  5. 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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  1. 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.

  2. Stir in Berbere spice and salt and saute for 2 minutes more.

  3. 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. 

  4. Cover pot with a lid and reduce temperature to a low simmer. Simmer stew, covered, for 10 minutes to let flavors develop.

  5. Roll eggs against a hard, flat surface to break up shells. Remove and discard shells, leaving eggs whole.

  6. 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.

  7. If couscous was made ahead, reheat in the microwave (reserve half if doubled).

  8. Toss greens in turmeric dressing until dressed to your liking.

  9. Serve stew over couscous with salad on the side. Enjoy!



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