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 Stew with Brown Rice & Peppers
Take a trip to Rio with our vegan take on a Brazilian moqueca stew. Starring protein-rich tofu, sizzled till golden. Serve it on top of a vibrant stew, bursting with a bright peppers, sweet tomatoes and fragrant aromatics. Fluffy brown rice soaks up all the flavour. A sprinkle of crunchy spring onions completes the dish.
1/3 daily fibre
New
8 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.)
- 400ml coconut milk (Coconut, Water)
- 200g baby tomatoes
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 garlic clove
- 2 pepper
- 1 pepper
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 653
Protein: 30g
Carbs: 60g
Fat: 32g
Brazilian-style Tofu Moqueca Stew with Brown Rice & Peppers
Take a trip to Rio with our vegan take on a Brazilian moqueca stew. Starring protein-rich tofu, sizzled till golden. Serve it on top of a vibrant stew, bursting with a bright peppers, sweet tomatoes and fragrant aromatics. Fluffy brown rice soaks up all the flavour. A sprinkle of crunchy spring onions completes the dish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a measuring jug
Get the rice on & fry the tofu
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, drain the tofu, pat dry with paper towel and cut into 1 cm cubes. Halve the lime
- 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 (for those who'd like the heat) and cook for 1 min. Season with salt and pepper
- Transfer the tofu to the large bowl. Stir in the juice from half the lime. Set aside
Start the stew
- Meanwhile, thinly slice the onions, peppers, and garlic. Halve any larger tomatoes, then leave the rest whole
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened. Season with salt and pepper
Build the flavour
- Add the paprika & oregano spice blend and garlic to the pan. Cook for 1 min, then add the tomatoes, coconut milk, stock and 200ml water
- Simmer for 5 mins, until thickened. Add a splash of water if it's too dry. Stir in the tofu. Season with salt and pepper
Finish & plate up
- Thinly slice the spring onions
- Squeeze the remaining lime juice into the stew and season to taste
- Serve the rice into the bowls, topped with the stew. Sprinkle over the spring onion
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