Tofu Brazilian Vegan Stew
3 tbsp lemon juice
2 garlic cloves, crushed
1 small head of cauliflower (mine weighed once prepared 220g)
200g tofu (frozen and defrosted gives a better texture, but not essential)
1/2 cup lightly salted peanuts
1.2 cup cashews
dash of black pepper
2 tbsp vegetable oil
1 small onion, chopped
3 spring onions (scallions) chopped
400g can of chopped tomatoes
1 small can (165ml) of coconut milk
500ml vegetable stock
1/4 tsp turmeric
1/4 tsp paprika
1/3 cup wholewheat couscous
Chop the cauliflower into florets and put in a small bowl. Add lemon juice, garlic and black pepper and stir to coat. Let marinate while you prepare the rest of the stew.
Tear frozen tofu into strips or chop fresh tofu into cubes.
Add 2 tbsp oil to frying pan, add cauliflower and garlic mixture and fry for 3 mins. Then add chopped onion and spring onion and fry for about 3-5 mins longer until nicely browned.
Add the tomatoes, juice and all. Then add the stock. (I first poured some of the stock into the can to rinse out any tomato residue, to get all the goodness!).Stir to combine. Then add the nuts, coconut milk, turmeric and paprika and bring the sauce to a simmer. Add the tofu and cauliflower and lower heat to a simmer. Simmer for 10 mins, then add couscous and simmer for 10 more minutes. Leave in pan for 5 mins to thicken and cool slightly and then serve. I served with a simple salad of salad leaves and cucumber.
This may seem very liquidy when simmering, but I prefer to do this than risk the stew sticking to the pan. The cous cous thickens it up in the end. You could of course you less stock and serve with rice.
Inspiration came from this dish. I just simplified the cooking and used tofu instead of faux chicken and different quantities and lemon juice and cous cous. Go dairy free is a great website.
I think this dish would also be good with chickpeas instead of the tofu. I liked this dish and even eat some cold the next day.