1tbspolive oiluse standard olive oil or vegetable oil
3cmgingeruse peeled fresh root ginger, you're looking for an equal ratio of ginger to garlic
1-2red chilliesI used finger chillies. You don't want heat, but just enough to compliment the tomato. Finely chop
500mlcoconut milkuse high extract or make your own if you can
1/2tsp nori flakesoptional. Try less, taste, try more taste...
1bunchcoriander leavesI prefer spinach! But coriander is traditional
4large tomatoesde-seeded and cubed
1tinhearts of palmIn the UK, Green Giant sell this in tins. In different countries, you might be able to buy it fresh. You'll need to slice them before adding to the moqueca
350gfirm tofucubed and roasted for about 10 minutes
1red bell or romano pepperCut into rings
1yellow or orange bell or romano pepperCut into rings
1smallbutternut squashpeeled, cubed and roasted
Using a pestal and mortar, create a paste of the ginger, garlic, chilli and lime zest. You can use a blender, but add a little olive oil to help the blades create a paste. Don't use water, or just use a small amount. Oil carries flavour, water dilutes it.
Drain and cube the tofu, peel and cube the squash. Roast in the oven for about 10 minutes until firm and slightly browning
In a large pan, saute the onions until lightly browned then add the garlic, ginger, chilli and lime zest. Cook for about a minute, stirring and careful not to allow to burn.
Add the tomatoes and stock and cook down a little, until the stew is becoming a bit dry.
Now add the lime juice, coconut milk, paprika, miso and nori if using,
Add the chopped peppers and cook for about 2-3 minutes
Add the remaining ingredients, taste, season as required