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- 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
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