Ingredients
- Ingredients for 4 people:
- 400g cooked black beans with bay leaf and chopped garlic (save cooking liquid)
- 4 cloves of garlic
- 2 medium onions
- 2-3 cups of mixed vegetables, we used zucchini, squash, carrots and tomatoes.
- 200g firm tofu (optional )
- 1 tbsp smoked paprika powder
- 1 tbsp vegan broth
- For the dressing:
- 4 tomatoes
- salt and pepper
- A handful of herbs (eg parsley, basil, to taste)
- Olive oil
- Juice of 1 lime
- 1 red Onion
- For Farofa:
- 200g Farofa flour (usually found in supermarkets in South America or West Africa)
- 1 clove of garlic, finely chopped
- 1 small onion, finely chopped
- For garnish:
- 1 orange, quartered
- 1 spring onion
Preparation
- Fry the onions and garlic in the oil in a large pan for 1-2 minutes, stirring constantly, then add the chopped vegetables.
- After a few minutes, add the black beans, still in their cooking liquid, the stock and the paprika powder. Let cook for 10 minutes. Check the feijoada occasionally to make sure all the liquid hasn’t evaporated and give it a quick stir.
- Add the tofu cubes if using and cook them for another 5 minutes. Be careful not to stir too much at this point, otherwise the tofu cubes may break apart.
- While the tofu is cooking (in the feijoada), you can prepare the farofa . Put onion and garlic in hot oil. When the onion and garlic are golden brown, add the farofa flour and cook for about 5 minutes, stirring constantly.
- Put a few spoonfuls of feijoada on a plate to serve , Cover with finely chopped spring onions and farofa. Serve with some vinaigrette and orange wedges. Traditionally, feijoada is also served with rice.
