Brazilian-style Tofu Stew with Brown Rice & Mixed Peppers

Serving size

1 person 2 people 4 people

Ingredients

10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
100g Tomatoes Baby Seasonal Mix (use half)
2 spring onion
1 unwaxed lime (use half)
200ml coconut milk (use half)

(Coconut, Water)
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)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	703Kcal
	406kJ	2942kJ
Fat	4.9g	36g
of which saturates	2.4g	17g
Carbohydrates	9g	64g
of which sugars	2.2g	16g
Protein	4.3g	31g
Salt	0.24g	1.7g
Fibre	2.0g	14g

Ingredients

100g Tomatoes Baby Seasonal Mix
100g rice (brown)

(100% Brown Rice)
1 onion
1 pepper
1 pepper
2 garlic clove
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
200ml coconut milk

(Coconut, Water)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
1 unwaxed lime
2 spring onion

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	694Kcal
	412kJ	2905kJ
Fat	5.1g	36g
of which saturates	2.5g	17g
Carbohydrates	9g	63g
of which sugars	2.2g	16g
Protein	4.3g	30g
Salt	0.25g	1.7g
Fibre	2.0g	14g

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Vegan Ready in 20 1/3 daily fibre New 7 plants

Brazilian-style Tofu Stew with Brown Rice & Mixed Peppers

Prep time: 10 mins

Total time: 20 mins

Cuisine: South American

Food group: Vegan

Our plant-based take on a classic Brazilian moqueca stew stars protein-rich tofu, pan-fried till golden and coated in warm chilli paste for the perfect kick. You'll serve it on top of a creamy stew, with bright peppers and sweet onion, simmering with swirls of decadent coconut milk. Dish up with fluffy brown rice to soak up all the flavour.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a grater & 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 200ml water (100ml for 1 person)
Simmer for 5 mins, until thickened. Season with salt and pepper. Add a splash of water if it's too dry

Last bits & plate up

Thinly slice the spring onion. Cut the lime into wedges
Squeeze the juice from half the lime into the stew and season to taste
Share the stew between bowls, topped with the chilli tofu. Sprinkle over the spring onion