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Vegan tofu moqueca - a vegan tofu and vegetable version of the traditional Brazilian dish. This vegan moqueca is easy to make, healthy, satisfying and full of delicious tropical flavours. #vegan
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Vegan Tofu Moqueca

Vegan tofu moqueca - a vegan tofu and vegetable version of the traditional Brazilian dish. This vegan moqueca is easy to make, healthy, satisfying and full of delicious tropical flavours.
Course Main Course
Cuisine vegan
Keyword moqueca
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 people
Calories 385kcal
Author Domestic Gothess

Ingredients

  • 1 medium butternut squash (about 1kg unprepared weight) peeled, de-seeded and cut into 2cm dice
  • 2 Tbsp olive oil divided
  • 1 large brown onion peeled and finely choppd
  • 1.5 Tbsp virgin coconut oil
  • 4 cloves garlic crushed
  • 2 inch piece fresh ginger grated
  • 1 red chilli finely chopped
  • 3 large or 4 medium tomatoes finely chopped
  • 400 ml tin of full fat coconut milk
  • 240 ml (1 cup) strong vegetable stock
  • juice of 1 lime
  • 2 red bell peppers thinly sliced
  • 100 g green beans
  • 150 g frozen spinach
  • 300 g firm tofu well drained and diced
  • a handful of fresh coriander (cilantro) finely chopped
  • salt and pepper

Instructions

  • Preheat the oven to 200C/400F/gas mark 6. Spread the butternut squash out in a roasting tray and drizzle over 1 Tbsp of the olive oil. Roast for 30 minutes until tender.
  • Meanwhile, heat the coconut oil in a large pan over a low heat. Add the diced onion and cook gently for 10 minutes until it is soft and translucent.
  • Add the crushed garlic, chopped red chilli and grated fresh ginger and fry for another minute.
  • Add the chopped tomatoes and continue to fry for about 10 minutes until they are very soft.
  • Add the coconut milk, vegetable stock, lime juice and plenty of salt and pepper. Bring the sauce up to a simmer.
  • Add the sliced peppers, green beans and frozen spinach and simmer for about 10 minutes until the vegetables are tender.
  • Meanwhile, fry the tofu in the remaining Tbsp of olive oil until it is golden.
  • Add the fried tofu and the roasted butternut squash to the pan, along with the chopped fresh coriander. Check the seasoning and add more salt/pepper/lime juice as needed.
  • Serve the moqueca with rice and fried plantain.

Notes

If you want to cut out the step of roasting the butternut squash then you can cook it directly in the moqueca sauce instead. Add it to the sauce before the other vegetables and simmer for 10 minutes until just tender. Then add the peppers, green beans and spinach and simmer for a further 10 minutes.