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.

📝 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

1. 1Preheat 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.
2. 2Meanwhile, 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.
3. 3Add the crushed garlic, chopped red chilli and grated fresh ginger and fry for another minute.
4. 4Add the chopped tomatoes and continue to fry for about 10 minutes until they are very soft.
5. 5Add the coconut milk, vegetable stock, lime juice and plenty of salt and pepper. Bring the sauce up to a simmer.
6. 6Add the sliced peppers, green beans and frozen spinach and simmer for about 10 minutes until the vegetables are tender.
7. 7Meanwhile, fry the tofu in the remaining Tbsp of olive oil until it is golden.
8. 8Add 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.
9. 9Serve the moqueca with rice and fried plantain.