Vegan Feijoada (Brazillian Style Black Bean and Smoked Tofu Stew)

This is a very delicious and hearty stew full of flavours and different textures. The recipe is from Veggie Belly http://www.veggiebelly.com/2010/10/brazilian-style-black-bean-smoked-tofu-stew-vegan-feijoada.html and is great served with cornbread.You can find a great vegan cornbread recipe under polenta/cornbread lable on my this site http://veganreciperesource.blogspot.com/search/label/Polenta/cornmeal

Serves 2

For the smoked tofu
4 oz smoked tofu (I used Soyboy brand), cut into small cubes (about ½ cup when cubed) (OR use regular tofu and just add a few drops of liquid smoke to the stew)
1 tablespoon olive oil

For the stew
½ tablespoon olive oil
1 small onion, chopped finely
1 small carrot, peeled and chopped finely
1 green or red bell pepper, chopped finely
2 cloves garlic, minced
2 teaspoons cumin powder
1 teaspoon paprika (I like to use smoked paprika)
1 teaspoon dried oregano or Italian seasoning
One 15 oz can black beans, drained and rinsed (or 1 ½ cups cooked black beans)
3 cups water
Salt

Heat the olive oil in a medium saucepan. Add the tofu cubes and cook on medium-high heat till the tofu is browned and crispy – about 6 minutes. Remove the tofu from the pan and set aside.

In the same pan, heat ½ tablespoon olive oil. Add onion, carrot and bell pepper. Sauté on medium heat till the vegetables are soft, about 5 minutes. Add minced garlic and stir for 30 seconds. Add cumin, paprika, and oregano. Stir for about 20 seconds.

Add the black beans, water and salt. Bring the stew to a boil. Then reduce heat to low, and simmer uncovered for about 30 minutes or till most the liquid has evaporated. Mash some of the black beans using the back of a wooden spoon. Add the reserved tofu and cook another 5 minutes.

Top with your choice of chopped tomatoes, red onion, parsley, cilantro, orange zest, sour cream or grated cheese. Serve with cornbread.