Dinner · Ethiopian · 15 min
Miser Wat (Spiced Red Lentil Stew) with Braised Kabocha and Injera
- Calories
- 736
- Protein
- 48g
- Carbs
- 86g
- Fat
- 20g
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
Method
- 01Rinse the brown rice thoroughly and cook in 1.5 cups of water until tender and fluffy.
- 02In a heavy-bottomed pot, sauté the carrots and garlic until fragrant and softened.
- 03Add 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.
- 04Fold in the cubed firm tofu, ensuring it is well-coated in the aromatic base.
- 05Increase heat slightly to sear the tofu edges until golden.
- 06Season 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.
- 07Once the squash is tender and the tofu is warm through, remove from heat.
- 08Serve the mixture alongside the steamed brown rice, ensuring the squash is fork-tender.
Cook it with the whole plan around it
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