Brazilian Black Bean Feijoada with Smoked Tofu

Method

1. Cook the rice

   Rinse 160 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. Remove from the heat and let it stand, covered, for 10 minutes; fluff with a fork just before serving.

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2. Brown the smoked tofu

   

   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 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.

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3. Build the aromatic base

   Chop 180 g of yellow onion and mince 4 garlic cloves for stew. Lower the heat to medium, add the onion, and cook for 5 to 6 minutes, stirring often, until soft and lightly golden at the edges. Add the garlic, then stir in 5 g of smoked paprika, 2 g of ground cumin, and 2 bay leaves for 30 seconds, just until fragrant.

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4. Simmer and thicken 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 18 to 22 minutes total, stirring every few minutes. After 12 minutes, return the browned tofu. Start checking at 18 minutes; the broth should look glossy and lightly coat a spoon. Taste, then add 1.5 g of kosher salt only as needed.

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5. Cook the garlicky collard greens

   While the stew simmers, 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. Add the collards with 30 ml of water for greens, toss well, and cover for 2 minutes. Uncover and cook for 3 to 5 minutes more, tossing often, until bright green and tender with a slight bite.

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6. Finish and serve

   Discard the bay leaves. If the stew is thicker than spoonable, loosen it with a small splash of hot water; 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.

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 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

• 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.

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