• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  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.

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Cuisines, Dinner, Fall, Game Night, Spring, Summer, Winter | No Comments » on Vegan Moqueca

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