The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian-style Tofu Moqueca Curry
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Ready in 20
1/3 daily fibre
New
7 plants
Serving size
Ingredients
- 2 spring onion
- 1 unwaxed lime
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml coconut milk (Coconut, Water)
- 110g baby tomatoes
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 garlic clove
- 1 pepper
- 1 pepper
- 1 onion
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 695
Protein: 30g
Carbs: 63g
Fat: 36g
Ingredients
- 2 spring onion
- 1 unwaxed lime (use half)
- 10g veg stock powder (use half) (Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 200ml coconut milk (use half) (Coconut, Water)
- 110g baby tomatoes (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 garlic clove
- 1 pepper (use half)
- 1 pepper (use half)
- 1 onion (use half)
- 100g rice (brown) (use half) (100% Brown Rice)
Nutritional Information
Calories: 708
Protein: 31g
Carbs: 65g
Fat: 36g
Brazilian-style Tofu Moqueca Curry
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a large frying pan & a measuring jug
Boil & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, thinly slice the onion, peppers, and garlic
Fry the tofu
- Drain the tofu, pat dry with paper towel and cut into 1 cm cubes
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Toss in the chilli paste and cook for a further minute. Season with salt and pepper
Simmer the moqueca stew
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened. Season with salt and pepper
- Add the paprika & oregano spice blend and garlic. Cook for 1 min, then add the whole tomatoes, coconut milk, stock and 300ml water
- Simmer for 5 mins, until thickened. Season with salt and pepper. Add a splash of water if it's too dry
Finishing touches
- Thinly slice the spring onion. Cut the lime into wedges
- Squeeze half of the lime juice into the stew and season to taste
- Share the stew between bowls and top with the chilli tofu. Sprinkle over the spring onion
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