When I began this whole five-ingredient challenge, I did a little internet research to see what kind of recipes were out there in the blogosphere.
I was lured by posts that promised two-ingredient cookies or a five-ingredient cake, only to discover that the ‘recipe’ merely described how to combine cake mix and water. Since packaged baking mixes are crammed with heavily processed white flour, sugar, faux vitamins, rancid oils and preservatives, I was disappointed.
I had some reservations about posting this recipe, since I didn’t want you to experience that same disappointment. I feel like this one is a little on the processed side, since I use two ingredients that come from a can and one from a package.
However, they are all single, organic ingredients that don’t have a bunch of extra fillers. And sometimes, it’s okay to treat yourself to a meal that doesn’t involve a lot of fuss. (Yes, tofu is a treat for me. Here’s why.)
I really liked this stew. I have no idea what makes it Brazilian. But I liked it. It’s got a sweet and mellow flavour, with a mild, spicy undertone. If you want more heat, leave the jalapeno seeds in.
I added the greens and onions at the end because I had some in the fridge that were about to spoil, but they are not essential to the overall taste of the dish. Of course, they add in some extra nutrition, so I won’t complain if you use them…
- 1 medium onion, chopped
- 1 cup full-fat coconut milk
- 1 14-oz can organic diced tomatoes, or two cups chopped fresh tomatoes
- 1 jalapeno, seeded and sliced
- 1 350g package organic extra-firm tofu, cubed
- salt to taste
- shredded Swiss chard (optional)
- chopped green onion (optional)
- In a large pot over medium heat, sauté the onions in a bit of water until softened.
- Add the coconut milk, diced tomatoes, jalapeno and cubed tofu to the pot. Bring to a boil, then reduce the heat to a simmer.
- Cook for one hour, then add the salt to taste. Toss in the Swiss chard and green onion, if using, and serve.