Brazilian Food 
Savoring Brazil’s Bounty: Vegan Tofu Moqueca Recipe
Brazilian cuisine is renowned for its vibrant and diverse flavors, reflecting the country’s rich cultural tapestry. Among its culinary gems, Moqueca stands out as a beloved dish that originates from the coastal regions of Brazil. Traditionally prepared with seafood, this stew offers a symphony of tropical ingredients and spices. But what if we told you that you can embark on a plant-based culinary adventure without missing out on the essence of this Brazilian delight? Enter our Vegan Tofu Moqueca, a delectable fusion of textures and tastes that captures the heart and soul of Brazil. In this blog post, we’ll dive into the world of this dish, exploring its origins, the art of crafting it, and why it’s a must-try for both vegans and food enthusiasts.
The Story Behind Moqueca
Moqueca, pronounced as “mo-KEH-ka,” hails from the coastal regions of Brazil, particularly Bahia and Espírito Santo. Its origins can be traced back centuries to the indigenous peoples of the region. The dish has since evolved, embracing influences from African, Portuguese, and Indigenous culinary traditions. Moqueca is characterized by its fragrant coconut milk broth, bold spices, and a medley of tropical vegetables.
The Vegan Transformation
Our Vegan Tofu Moqueca recipe is a testament to culinary innovation and compassion. By replacing the traditional seafood with tofu, we maintain the heartiness and protein content of the dish while making it suitable for vegans and vegetarians. This adaptation retains the essence of Moqueca’s vibrant flavors.
The Essence of Coconut Milk
Coconut milk is a star ingredient in this dish, imparting its rich creaminess and a hint of tropical sweetness to the stew. It’s a defining element of Moqueca that mirrors the coastal regions’ abundant coconut groves.
Crafting Vegan Tofu Moqueca
Creating a bowl of Vegan Tofu Moqueca involves several key steps:
1. Tofu Transformation: Begin by marinating tofu in aromatic spices to infuse it with flavor, then pan-fry it until it’s golden and crisp.
2. Aromatic Aromas: Toast a medley of spices, including cumin, paprika, and coriander, to build the stew’s foundation.
3. Veggie Variety: Add an array of vibrant vegetables such as bell peppers, tomatoes, and onions to create a colorful and nutritious base for the stew.
4. Coconut Magic: Pour in creamy coconut milk, letting it meld with the spices and vegetables, creating a luxurious broth.
5. The Flavor Burst: Finish with a squeeze of fresh lime juice and a garnish of cilantro or parsley to elevate the dish with a burst of freshness.
Savoring Vegan Tofu Moqueca
Vegan Tofu Moqueca is a celebration of Brazil’s coastal flavors, where each spoonful delivers a harmonious blend of textures and tastes. Here are some delightful ways to savor this dish:
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- Traditionally Tantalizing: Serve it as a main course with a side of fluffy rice or chewy cassava flour farofa for a traditional Brazilian meal.
- Brunch Brilliance: Enjoy it as a hearty brunch option, served with warm, crusty bread or a slice of Brazilian cheese bread (pão de queijo).
- Festive Fare: Make it the centerpiece of your festive gatherings, impressing your guests with its tropical flair.
Vegan Tofu Moqueca
Equipment
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Oven
Ingredients
- 1 medium butternut squash about 1kg unprepared weight peeled, de-seeded and cut into large dice
- 3 Tbsp olive oil divided
- 2 medium red onion chopped
- 3 cloves garlic mashed
- 2 inch piece fresh ginger grated
- 1 fresno chilli finely chopped you can add more if you want more spicy
- 5 cherry tomatoes finely chopped
- 400 ml coconut milk
- 240 ml 1 cup strong vegetable stock
- juice of 1 lime
- 1 red bell peppers thinly sliced
- 1 green bell peppers thinly sliced
- 100 g green beans
- 150 g frozen spinach
- 1 block of tofu drained and pressed
- a handful of fresh cilantro finely choped
- salt and pepper to taste
Instructions
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Preheat the oven to 200C/400F/gas mark 6.
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Then, spread the butternut squash out in a roasting tray and drizzle over 1 Tbsp of the olive oil. Roast for 30 minutes until tender.
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Meanwhile, heat another olive 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 2 minutes.
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Add the chopped tomatoes and continue to fry for about 10 minutes until they are very soft.
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Add the coconut milk, vegetable stock, lime juice and plenty of salt and pepper. Bring the sauce up to a simmer.
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Add the sliced peppers, green beans and frozen spinach and simmer for about 10 minutes until the vegetables are tender.
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Bake tofu to dry out the in preheated 350 degree then cut into large dice and fry the tofu in the remaining Tbsp of olive oil until it is golden use best judgement if it doesn’t seem like enough ad more olive oil.
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Add the fried tofu and the roasted butternut squash to the pan, along with the chopped fresh cilantro. Taste to test, add seasonings.
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Serve the moqueca with rice and enjoy!
Vegan Tofu Moqueca is an ode to the adaptability of traditional recipes, allowing them to evolve to accommodate modern dietary preferences and ethical choices. It captures the spirit of Brazil’s coastal cuisine, providing a flavorful and satisfying experience that’s perfect for vegans and anyone seeking a culinary journey into the heart of Brazil. So, gather your ingredients, follow our detailed recipe, and embark on a voyage of flavors—a fusion of tradition, innovation, and compassion on your plate.
Kitchen tools
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
The recipe, though moderately complex, sounds terrific. The photo includes an accompaniment that I’m guessing is a fried plantain, no?
This looks like an attractive and tasty dish. But it strays so far from the signature dish of traditional Bahian cuisine that it hardly merits the name “moqueca”. It’s missing three key flavors: ground shrimp (try kelp flakes), peanuts or cashews, and dende (red palm) oil. And how about vegan shrimp made from king oyster mushrooms for a more authentic moqueca de camarão?