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Tofu Moqueca over Lime Rice

with Spinach & Baby Peppers

Cooking time

25 minutes

Servings

2/4

Calories

890 /serving

Moqueca is a warming Brazilian stew that we’re turning vegan for tonight’s comforting dinner, with tofu simmered alongside vegetables in a warm coconut and lime gravy. Tofu is a protein-packed ingredient that has the amazing ability to soak up flavours, which is good news with this aromatic sauce! Baby peppers and spinach come in to brighten this dish up, while a bed of basmati rice makes this soul-soothing stew even heartier.

We will send you:

  • 60g Baby spinach
  • 140g Multicoloured baby peppers
  • 20g Ginger
  • 1 Lime
  • 1 Onion (or shallot)
  • 157g Basmati rice
  • 30ml Tomato paste
  • 1 Block of tofu (non-GMO)
  • 400ml Coconut milk
  • 20g Roasted garlic & red bell pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Soy

You will need:

Medium pot
Large pan
Zester
Peeler
Oil
Salt & pepper
Large pot
Total Fat
46 g
Saturated Fat
28 g
Sodium
900 mg
Total Carbs
96 g
Sugars
13 g
Protein
30 g
Fibres
14 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, zest and quarter the lime. Thinly slice the baby peppers crosswise into rounds. Peel and mince the ginger. Peel, halve and small-dice the onion.
a picture
Start the moqueca
In a large pot, heat a drizzle of oil on medium-high. Add the onions and ginger; season with ⅔ of the spice blend and S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomato paste and cook, 1 to 2 minutes, until dark red. Add the coconut milk and cook, 4 to 6 minutes (8 to 10 minutes for 4 portions), until thickened; season with S&P to taste.
a picture
Cook the tofu
While the moqueca cooks, in a large pan, heat a drizzle of oil on medium high. Pat the tofu dry with a paper towel. Medium-dice the tofu and season with the remaining spice blend and S&P. Add the tofu to the pan and cook, 1 to 2 minutes on all sides, until golden.
a picture
Finish the moqueca
To the pot of moqueca, add the tofu, peppers, spinach and juice from up to ½ the lime wedges (to taste); season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until the peppers have softened and the spinach has wilted.
a picture
Finish the rice & serve
To the pot of rice, add as much of the lime zest as you’d like; season with S&P to taste and stir to combine thoroughly. Divide the finished rice between your bowls. Top with the finished tofu moqueca. Garnish with the remaining lime wedges. Bon appétit!