Comments on: Brazilian Style Black Bean and Smoked Tofu Stew (Vegan Feijoada)

By: Michele M

Michele M — Tue, 26 Mar 2013 06:15:36 +0000

I made this last night – huge hit! We can’t get yellow cornmeal in South Africa so I had to use coarse ground yellow mealie meal for the accompanying corn bread, which isn’t quite the same so it turned out a bit crunchier than it looks in your pics, but it was still excellent. I’ll definitely be making this again.

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Tue, 07 Feb 2012 02:11:03 +0000

I cut it up and put it on salads. And slice it, grill it with a little oil, and make a sandwich with lettuce, tomato and tahini/hummus/mayo

By: Linda

Linda — Mon, 06 Feb 2012 15:50:02 +0000

Just bought some smoked tofu, can’t wait to try this out, looks delish. Have you used smoked tofu in other dishes?

By: Mo

Mo — Thu, 31 Mar 2011 03:39:25 +0000

Vegan Feijoada does not exist.

By: Chana

Chana — Sat, 19 Mar 2011 17:15:05 +0000

I made this and it was delicious! I used twice as much of the smoked tofu (so good!) and I definitely think the recipe could use twice as many black beans as well – the ratio of vegetables to beans was off. It also took longer than 30 minutes for the water to be evaporated so that it wasn’t so soupy. Definitely recommend!

By: Rainier Wolfcastle

Rainier Wolfcastle — Sat, 16 Oct 2010 18:30:34 +0000

*sigh* 23 comments, not one of which is of the form “I made this and…”

Guess it’s up to me. First to freeze some tofu and smoke it. I’ll report back when I’ve actually tried the recipe.

By: nandini.p

nandini.p — Mon, 11 Oct 2010 11:20:55 +0000

Smoked Tofu!!.. mmm… sounds good. Not sure if i can find here. Looks like an absolute satisfying dish. Feel like grabbing one square of that gorgeous corn bread.

By: My Man's Belly

My Man's Belly — Sat, 09 Oct 2010 13:17:12 +0000

This looks so filling and delicious! I’ve never used the smoked tofu before, but you’ve inspired me to get some (and to use it) with this recipe.

By: Luiza

Luiza — Sat, 09 Oct 2010 09:06:18 +0000

Lovely take on feijoada! As much as I love it with meat, I should totally try this version.

Usually in Brazil we serve feijoada with simple white rice, collard greens, a few orange wedges and another very special dish called farofa. It is made by simply frying up some minced garlic – maybe onions, if you like it – in abundant olive oil or butter. When everything is fragrant you just add some manioc root flour and fry the flour (as much as that sounds weird), which is quite coarse. The result is some crunchy, garlicky stuff that soaks up wonderfully in the beans. Yum!
You might be able to find manioc root flour on south american or asian markets. The indian version is called Gari and is perfect for this purpose

By: Trudy ~ veggie num num

Trudy ~ veggie num num — Fri, 08 Oct 2010 21:16:48 +0000

Lots of lovely ingredients, the stew look so hearty and full of flavour, YUM!!