1 pouch Whitworths Protein by Nature Brazilian Smoky Beans
300g tofu, diced
75ml lime juice
5 garlic cloves, finely chopped
3 tbsp coconut oil
4 spring onions , roughly chopped
1 white onion, roughly diced
2 red pepper, deseeded and chopped
1 tsp chilli flakes
2 tsp paprika
3 plum tomatoes , deseeded and chopped
400ml coconut milk
150g frozen spinach
300g jasmine rice
20g fresh coriander, chopped
Place the tofu in a bowl with 2 tbsp of the lime juice, half of the chopped garlic and a pinch of salt. Chill in the fridge for 1 hour
Add the coconut oil in a large saucepan over a medium heat. Add the chopped spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic
Pour in the tomatoes, coconut milk and a pinch of salt and pepper. Bring to a simmer and let reduce for 10 mins. Add the Tofu, all the marinade, remaining lime juice and spinach. Gently simmer for 3 mins
Cook the jasmine rice and Whitworths Protein by Nature Brazilian Smoky Beans as per back of pack instructions
Serve the moqueca stew with jasmine rice and Whitworths Protein by Nature Brazilian Smoky Beans on the side and sprinkle over the freshly chopped coriander