Eat Well, Live Free - Brazilian Coconut Tofu

By Jillena Hernandez

Slow cooked, simmering tofu in a simple tomato and coconut base makes a delicate summer stew. Paired with an arugula and spinach salad with fresh local berries, this meal is perfect for an outdoor dinner in the garden. We used chives and tomatoes from our garden making it as fresh as possible.

We have been incredibly busy with work, life and summer fun (not necessarily in that order), so we have been cooking super light meals that last for days making the most of our time.

This dish was being sold at the Sacramento co-op deli, and we consumed it in four minutes flat in the adjacent dining room. I asked how they made the sensational stew, and the chef let me in on the seven simple ingredients. An added perk was the cooking method. The 30 minute cook time allows the tofu to absorb all of the basic flavors of the stew but it is a slow simmer and the house didn’t heat up.

Brazilian Coconut Tofu - recipe here.