Method

  1. Cook the rice

    Rinse 150 g of long-grain white rice in a fine-mesh sieve until the water runs mostly clear. Transfer it to a small saucepan, add 360 ml of water for rice, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 15 minutes.

    15:00

  2. Rest the rice

    Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. Continue with the tofu while the rice rests, then fluff the rice with a fork just before serving.

    10:00

  3. Brown the smoked tofu

    Deep-golden smoked tofu cubes browning in a wide heavy pot

    While the rice cooks and rests, pat 250 g of smoked firm tofu dry and cut it into 2 cm (3/4 in) cubes. Heat 15 ml of olive oil for stew in a wide heavy pot over medium-high heat. Add the tofu in one layer and cook for 6 to 8 minutes, turning the cubes every 2 minutes, until several sides are deeply golden. Start checking at 6 minutes. Transfer the tofu to a plate and leave the oil in the pot.

    06:00

  4. Soften the onion

    Chop 180 g of yellow onion and mince 4 garlic cloves for stew. Lower the heat to medium, add the onion to the oil left in the pot, and cook for 5 to 6 minutes, stirring often, until soft and lightly golden at the edges.

    05:00

  5. Bloom the garlic and spices

    Add 4 garlic cloves for stew to the softened onion, then stir in 5 g of smoked paprika, 2 g of ground cumin, and 2 bay leaves. Cook for 30 seconds, stirring constantly, just until fragrant.

    00:30

  6. Start the feijoada

    Add 600 g of cooked black beans, 480 ml of water for stew, 15 ml of reduced-sodium soy sauce, and 1 g of black pepper. Bring to a lively simmer, then reduce the heat to medium-low. Mash roughly one quarter of the beans against the side of the pot, leaving the rest whole. Simmer uncovered for 12 minutes, stirring every few minutes.

    12:00

  7. Finish the feijoada with tofu

    Glossy black bean feijoada with golden smoked tofu simmering in a heavy pot

    Return the browned tofu to the pot and continue simmering uncovered for 6 to 10 minutes, stirring occasionally. Start checking at 6 minutes; the broth should look glossy and lightly coat a spoon, with whole beans and distinct tofu cubes still visible. Taste, then add kosher salt (optional) only if needed.

    06:00

  8. Start the garlicky collard greens

    While the feijoada finishes, mince 2 garlic cloves for greens and slice 300 g of fresh collard greens into narrow ribbons. Heat 15 ml of olive oil for greens in a large skillet over medium heat. Add the garlic and stir for 20 seconds, just until fragrant.

    00:20

  9. Steam the collard greens

    Add 300 g of fresh collard greens and 30 ml of water for greens to the skillet, toss well, and cover. Cook for 2 minutes to begin softening the ribbons.

    02:00

  10. Finish the collard greens

    Bright green ribboned collard greens tender in a large skillet

    Uncover the skillet and cook for 3 to 5 minutes more, tossing often, until the collards are bright green and tender with a slight bite. Start checking at 3 minutes.

    03:00

  11. Finish and serve

    Discard the bay leaves. If the stew is thicker than spoonable, loosen it with hot water (optional) a small splash at a time; if it is thin, simmer uncovered for a few more minutes. Cut 300 g of fresh oranges into wedges. Divide the rice and collard greens among shallow bowls, spoon the feijoada alongside, and serve with the orange wedges for squeezing over each portion.

Cook's noteSmoked tofu varies widely in saltiness. Let the tofu and soy sauce season the pot first, then decide how much of the measured salt the stew needs.

Smart Substitutions

  • No smoked tofu? Use extra-firm tofu and increase the smoked paprika slightly to restore the smoky edge.
  • No collard greens? Use kale or Swiss chard, adjusting the final cooking time until the leaves are tender.
  • No soy sauce? Use reduced-sodium tamari for a similar savory depth.
  • No white rice? Serve with brown rice or quinoa, cooking the grain according to its own timing and liquid needs.

Tips and Variations

  • Dry the tofu thoroughly before browning so the surface sears instead of steaming.
  • Mash only part of the beans; whole beans give the stew texture while the mashed portion makes the broth creamy.
  • Stack the collard leaves before slicing to make thin ribbons quickly and evenly.

What Went Wrong?

  • Stew is watery Simmer uncovered a little longer and mash another spoonful of beans against the pot.
  • Stew is too thick Add hot water (optional) a small splash at a time until the broth is loose enough to spoon.
  • Tofu will not brown Pat it drier, give the cubes more space in the pot, and let each side sit before turning.
  • Stew tastes too salty Balance each serving with a little more rice and a generous squeeze of fresh orange.

Nutrition Estimate

Calories610
Protein33 g
Carbs91 g
Fat14 g
  • Fiber: 20 g per serving
  • Sodium: 715 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

black beansveganstewBrazilian-inspired

FAQ

Is this a traditional feijoada?It is a plant-based adaptation. It keeps black beans and the familiar serving combination of rice, collard greens, and orange, while smoked tofu replaces the cured meats used in classic Brazilian feijoada.
Can I start with dried black beans?Yes. Cook them separately until fully tender, then measure the cooked amount listed in the ingredients and continue with the recipe.
Why serve orange with feijoada?The fresh citrus cuts through the smoky, earthy broth and brightens the beans, tofu, rice, and greens in each bite.