Tofu moqueca

Tofu moqueca

Tags

Vegan
Brazilian

Cook

Ingredients

  • 1 medium butternut squash, diced
  • 1 large brown onion
  • 1 ½ tbsp coconut oil
  • 6 cloves garlic
  • 2 inch piece fresh ginger
  • 1 red chilli
  • 3 large tomatoes
  • Coconut milk
  • 1 cup vegetable stock
  • Lime
  • 2 red bell peppers
  • Green beans
  • Spinach
  • Tofu
  • Coriander
  • Rice

Steps

  1. Drain and press the tofu.
  2. Preheat the oven to 200°C. Spread the butternut squash on a tray and drizzle olive oil. Roast for 30 minutes.
  3. Cook the rice.
  4. Heat the coconut oil in a large pan over a low heat. Add the diced onion.
  5. Add the garlic, red chilli and ginger and fry for another minute.
  6. Add the tomatoes and continue to cook for about 10 minutes until they are very soft.
  7. Add the coconut milk, vegetable stock, lime juice and plenty of salt and pepper. Bring the sauce up to a simmer.
  8. Add the peppers and beans and simmer for about 10 minutes.
  9. Meanwhile, fry the tofu in the remaining Tbsp of olive oil until it is golden.
  10. Add the tofu and butternut squash to the pan, along with the chopped fresh coriander.