dinner

Miser Wat (Spiced Red Lentil Stew) with Braised Kabocha and Injera

Name: Miser Wat (Spiced Red Lentil Stew) with Braised Kabocha and Injera
Ingredients: 220.6 g Firm Tofu, cubed small; 555.9 g Kabocha Squash, peeled and diced; 33.6 g Brown Rice, raw; 25 g Tomato, roma, diced; 30 g Carrots, finely diced; 10 g Garlic, minced

Nutrition

736

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Firm Tofu, cubed small220.6 g

Kabocha Squash, peeled and diced555.9 g

Brown Rice, raw33.6 g

Tomato, roma, diced25 g

Carrots, finely diced30 g

Garlic, minced10 g

Instructions

Rinse the brown rice thoroughly and cook in 1.5 cups of water until tender and fluffy.

In a heavy-bottomed pot, sauté the carrots and garlic until fragrant and softened.

Add the cubed kabocha squash and roma tomatoes, stirring to incorporate. Cover and cook over medium-low heat for 10 minutes until the squash is tender.

Fold in the cubed firm tofu, ensuring it is well-coated in the aromatic base.

Increase heat slightly to sear the tofu edges until golden.

Season with a blend of smoked paprika and a touch of rosemary for an earthy, deep flavor profile that mimics the complexity of Berbere spices without the heat.

Once the squash is tender and the tofu is warm through, remove from heat.

Serve the mixture alongside the steamed brown rice, ensuring the squash is fork-tender.