Doro Wat
Serves: 8
Prep Time: 60 min
Cook Time: 35 min
Ingredients
3/4 Pound
Sweet potatoes
3/4 Pound
Extra firm tofu
6 Ounces
Almond milk
1 Tbls.
Fresh ginger, grated
1 Tbls.
Soy sauce, less sodium
8 Ounces
Pineapple juice
3 Ounces
Sweet chili sauce
1 Tsp.
Agave, light, raw
1/8 Tsp.
Sea salt
2 Pinches
Fresh ground black pepper
1 Batch
Baked sweet potatoes and baked tofu (batch)
2 Cups
Spanish onion, chopped
2 Tbls.
Garlic, minced
2 Tbls.
Lemon juice
2 Tsp.
Ginger, grated
1/4 Cup
Niter kebbeh*
6 Grates
Fresh nutmeg
3/4 Cup
Vegetable stock
1/4 Cup
White wine
2 Tsp.
Berbere
1 Tsp.
Paprika
1/8 Tsp.
Hawaiian black salt
To Taste
Salt and pepper
Directions
1
In a bowl mix everything except the tofu and the sweet potatoes, to form the marinade.
*Traditional niter kebbeh contains butter. We have a McDougall-approved version here.
2
Marinate the sweet potatoes and tofu, separately in the marinade for at least 1 hour.
3
Re-heat the oven to 400-degrees.
4
Drain the sweet potatoes, and tofu. Bake both the sweet potatoes and the tofu on separate sheet pans lined with a silicon mats.
5
Bake the tofu for 7-10 minutes until golden and firm.
6
Bake the sweet potatoes for 20-25 minutes, until golden and tender.
7
In a sauté pan, add the niter kebbeh and heat over a medium flame.
8
Add the onions, garlic, ginger, paprika and nutmeg, simmer two to three minutes.
9
Add the vegetable stock, wine, black salt and the berbere.
10
Cover and simmer 10 minutes.
11
Uncover and simmer until sauce thickens slightly.
12
Add the tofu and sweet potatoes
13
Season to taste, with regular salt, pepper and fresh lemon juice.
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