Corn Feijoada with Smoked Paprika Roasted Tofu & Tomatoes

Serves: 4

Chef Top Tip

"Feijoada is a traditional Brazilian stew most commonly made from pork, black beans and spices. My vegetarian variation is a delicious way to enjoy the flavours of the region, swapping out the meat with smoky roasted tofu; it’s simply delicious!"


For the stew:

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 red peppers, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 bay leaf
  •  ½ tsp dried oregano
  • 1 tsp chopped thyme
  • 1 400g can sweetcorn, rinsed and drained
  • 400g  black turtle beans, drained and rinsed (or frozen)
  • 600ml vegetable bouillon

For the roasted tofu:

  • 400g tofu, cut into 8 thick slices
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 200g semi dried tomatoes in oil, drained
  • 2 tbsp freshly chopped coriander
  • 100g grated vegetarian cheddar


  1. Heat olive oil in heavy based pan.
  2. Add onion, peppers, garlic and cook gently for 5 minutes before adding the bay leaf, smoked paprika, cumin, cayenne, thyme and oregano. Cook for further 5 minutes.
  3. Add the beans and cover with the vegetable bouillon and bring to the boil.
  4. Reduce the heat to a simmer, cook for 25-30 minutes. Crush half the beans using a potato masher, leaving half whole.
  5. Add the sweetcorn and cook for a further 5 minutes, season to taste then keep hot.

For the tofu:

  1. Heat the oven to 200c.
  2. Place the tofu slices in a baking tray, seasoning with salt and pepper.
  3. In a bowl mix the remaining ingredients (except the cheese), then top each slice of tofu with the tomato mix, then sprinkle over the cheese and put in the oven to bake for 10 minutes.
  4. Serve the feijoada in a large dish, top with the roasted tofu and serve.

All products marked in bold are available to purchase through Vegetarian Express.