Ingredients
For the Feijoada:
396g Cauldron Organic Tofu, follow the instruction on pack, drain and press for 20 minutes, cut into 2cm cubes.
2 tbsp olive oil
1 medium-size red onion, diced
4 cloves of garlic, crushed
2 tsp smoked paprika
2 tsp ground cumin
2 bay leaves
450g cooked black beans (if using dried beans cook as per pack instructions in advance)
500ml vegetable stock
1 large tomato, cut into wedges or diced
Salt and black pepper, to taste
1 tbsp lime juice
Bunch of fresh, flat-leaf parsley, finely chopped
For the toasted farofa:
100g tapioca flour
50g vegan butter