Tofu Feijoada with Farofa Crumb Vegan recipe

Tofu Feijoada with Farofa Crumb

Prep 20 mins
Cook 25 mins
Serves 4

This is considered the national dish of Brazil and is a hearty stew of savoury beans. This fantastic dish includes our Organic Tofu and a range of warming spices.

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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


  1. Heat the oil in a large pan and fry the onions gently for 4-5 minutes until softened. Add the garlic, smoked paprika and cumin and cook for a further 2 minutes.
  2. Add the bay leaves, beans and vegetable stock. Bring to the boil then simmer for 5 minutes. Add the tofu and tomato and simmer for a further 5-10 minutes.
  3. To make the Farofa Crumb, melt the vegan butter in a large frying pan, add the tapioca flour and cook for 5-10 minutes until golden and toasted.
  4. Remove the bay leaves from the bean stew and garnish with the chopped parsley. Drizzle the lime juice over the stew and top with the Farofa Crumb.