The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 tbsp tomato purée
- 1 sweetheart cabbage
- 2 tbsp apple cider vinegar
-
450g smoked tofu (Soya)(Water, Soya Beans, Nigari, Sea Salt)
- 1 handful of fresh coriander
- 200g baby tomatoes
-
8 tsp ginger paste(Ginger, Citric Acid, Cornflour)
- 3 large potatoes
-
2 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
-
200g passata(tomatoes, salt, citric acid)
- 2 onion
Allergens
Contains:
Soya, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 479Kcal |
| 371kJ | 2006kJ | |
| Fat | 3.7g | 20g |
| of which saturates | 0.6g | 3.3g |
| Carbohydrates | 9g | 50g |
| of which sugars | 2.8g | 15g |
| Protein | 4.4g | 24g |
| Salt | 0.31g | 1.7g |
| Fibre | 1.8g | 9.8g |
Vegan
Prep in 10
Low sat fat
Ethiopian Spicy Tomato Doro Wat with Smoked Tofu
If you love spicy warming stews, you are going to love Ethiopian doro wat. Simmer protein-rich smoked tofu with fluffy potatoes, crunchy cabbage and warm spices. Ginger adds fragrant flavour and cider vinegar gives it a zing. Coriander sprigs and zippy red onions for that final touch of freshness.
Cooking Instructions
Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 2cm cubes (peel optional), then add to the saucepan. Simmer for 13-15 mins, until softened, then drain.
- Roughly dice 1 onion. Trim and roughly slice the cabbage. Drain the tofu, pat dry with paper towel and cut into 2cm cubes.
- Heat a large saucepan with 2 tbsp oil on medium-high heat. Add the tofu and cook for 5-6 mins, until golden. Add the ginger and diced onion and cook for 1 min, then add the tomato puree and baharat spice. Cook for 1 min, then add the passata, cabbage, whole tomatoes and 500ml hot water. Crumble in the stock cube and stir.
- Bring to a boil, then simmer for 13-15 mins, until thickened slightly. Add the cooked potato and simmer for 3 mins. Season with sea salt.
- Make the onion pickle; roughly chop the coriander. Finely slice the remaining onion. In a small bowl, mix together the onion, vinegar, half the coriander, a pinch of sea salt and 2 tsp olive oil.
- Serve the stew topped with the onion pickle and the remaining coriander.
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