Vegetarian Moqueca

🛒 Ingredients

• Full-fat coconut milk 80 g · 136 kcal
• Dendê oil (red palm oil) 7 g · 60 kcal
• Onion, chopped 40 g · 16 kcal
• Garlic, minced 5 g · 7 kcal
• Red bell pepper, sliced 50 g · 15 kcal
• Tomato, chopped 80 g · 14 kcal
• Zucchini, sliced 60 g · 10 kcal
• Sweet potato, diced 50 g · 43 kcal
• Heart of palm, sliced 25 g · 8 kcal
• Firm tofu, pressed and cubed 60 g · 45 kcal
• Lime juice 10 g · 3 kcal
• Fresh cilantro, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Press the tofu to remove excess water, then cut into 1-inch cubes and set aside.
2. In a large pot or Dutch oven, heat the dendê oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic, sliced bell pepper, and chopped tomato; cook for another 5 minutes, stirring occasionally.
4. Stir in the coconut milk, diced sweet potato, sliced zucchini, and heart of palm. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until sweet potatoes are tender.
5. Gently fold in the tofu cubes and continue to simmer for another 5-10 minutes to allow flavors to meld and tofu to warm through.
6. Remove from heat, stir in lime juice and fresh cilantro. Season with salt and pepper to taste.
7. Serve hot, traditionally with white rice and farofa (toasted cassava flour).