A tantalizing Brazilian stew, this vegan version of Moqueca uses mushrooms and tofu instead of fish, simmered in a rich coconut milk sauce spiced with paprika and lime. It’s a hearty and flavorful dish that will transport your taste buds straight to Brazil.
Main Course
Vegan Moqueca
A tantalizing Brazilian stew, this vegan version of Moqueca uses mushrooms and tofu instead of fish, simmered in a rich coconut milk sauce spiced with paprika and lime.
About this recipe
Method
20 min prep · 40 min cook
- 1
Marinate the tofu cubes in lime juice, paprika, and salt for at least 30 minutes.
- 2
In a large pot, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until softened, about 5 minutes.
- 3
Add the marinated tofu and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
- 4
Stir in the coconut milk, vegetable broth, and tomato paste. Bring to a simmer, then reduce the heat, cover, and cook for 30 minutes, stirring occasionally.
- 5
Add the chopped cilantro, adjust salt to taste, and cook for another 5 minutes.
Courses: Dinner
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