Vegan Turnip & Tofu Moqueca

Updated: Jun 3

Inspired by the Brazilian Fish Stew, this vegan comfort bowl is a delightful way to inject some soul into your summer. Nori adds that salinity that would otherwise be derived from fish, whilst Tofu adds that much needed protein mouthfeel.

If you can source it, Dende Oil, from the fruit of palm trees, is a must for its mellow flavour and golden hue.


Spice Paste:

70ml Dende Oil

2 Birds Eye Chillies

1 tsp Ground Turmeric

300g Cherry Tomatoes, chopped Small

10cm Ginger, grated

3 Cloves Garlic, minced

Good Grind Black Pepper

Tofu & Turnip Stew:

10ml Dende Oil

3 Large Onions, finely sliced

4 Medium Turnips, finely sliced

2 Red Peppers, finely Sliced

½ tsp Salt (or less if your stock is seasoned)

300g Firm Tofu, cut into cubes

350ml Vegetable Stock

400g Full Fat Coconut Milk

1 tbsp Nori Flakes

2 tsp Sweet Paprika

1 Lime, juiced

Cooked Rice & Fresh Herbs to serve


1. Begin with the spice paste, add all ingredients to a blender and pulse to form a smooth paste. Set aside.

2. Add 10ml dende oil to a sauté pan and heat over a medium low heat. Add the onions, turnips and peppers & salt and sweat, covered with a lid or 10 minutes or until soft but not coloured.

3. Add the spice paste and continue to cook, stirring until the raw flavours begin to smell more fragrant.

4. Add the tofu, nori, stock, and coconut milk and turn the heat down low. Simmer for 15-20 minutes or until cooked through and smelling delicious.

5. Stir through the lime juice, taste, and adjust the seasoning to your liking, perhaps adding a touch more salt & lime.

6. Stir through some fresh herbs and serve with steamed rice.