👨‍🍳 تعليمات

1. 1

   Prepare the tofu: Ensure the tofu is well-pressed to remove as much water as possible. This step is crucial for achieving a good texture. Cut the pressed tofu into roughly 1-inch cubes.

   ⏱️ 15 minutes (pressing time can vary)
2. 2

   Sauté the onions: Heat the oil in a large pot or Dutch oven over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they are deeply golden brown and softened, about 15-20 minutes. This caramelization builds a foundational sweetness and depth of flavor.

   ⏱️ 15-20 minutes
3. 3

   Add aromatics and spices: Stir in the minced garlic and berbere spice blend. Cook for about 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic or spices.

   ⏱️ 3 minutes
4. 4

   Simmer the wot: Add the cubed tofu to the pot. Pour in the water or vegetable broth, ensuring the tofu is mostly submerged. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

   ⏱️ 25 minutes
5. 5

   Season and serve: Taste the wot and season with salt and freshly ground black pepper as needed. The saltiness will depend on the berbere blend used. Serve hot, traditionally spooned over injera (Ethiopian sourdough flatbread) for a complete vegan meal.

   ⏱️ 5 minutes