-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:soy,coconut
- Seasons:All
- Cuisines:
- Courses:dinner
Recipe Description
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.
Ingredients
- 1 pound firm tofu, pressed and cubed
- 2 tablespoons lime juice
- 1 tablespoon paprika
- Salt to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 garlic cloves, minced
- 1 lb mushrooms, sliced
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup chopped cilantro
- Cooked rice, for serving
Steps:
- Marinate the tofu cubes in lime juice, paprika, and salt for at least 30 minutes.
- 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.
- Add the marinated tofu and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
- 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.
- Add the chopped cilantro, adjust salt to taste, and cook for another 5 minutes.
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