Vegan Tofu Mozambique, our quick and easy vegan version of the popular Portuguese dish. Made with firm tofu cooked in a spicy, tangy sauce. Serve with some fluffy rice for a tasty and satisfying meal.
Vegan Tofu Mozambique is a delicious and healthy alternative to traditional Chicken or Shrimp Mozambique. Tofu is a great source of plant-based protein and is versatile enough to be used in a variety of dishes. By cooking the tofu in a flavorful spicy sauce, you can create a dish that is just as satisfying as the original. Give this recipe a try and see for yourself how delicious veganism can be!
The dish has its roots in the Portuguese colonial period in Mozambique, where it was likely influenced by the fusion of Portuguese cooking techniques and African ingredients. Over time, it has become a staple of Portuguese cuisine and has spread to other parts of the world, where it is often adapted to local tastes and ingredients. Shrimp Mozambique can be found as a street food throughout Portugal.
Serving Vegan Tofu Mozambique
Shrimp or Chicken Mozambique is typically served with fluffy saffron rice. Some people even have double carbs and add crispy fries as an accompaniment.
Garnish with fresh coriander or parsley and a wedge of lemon for added flavor and color. Don’t forget to serve your Tofu Mozambique with a bottle of hot sauce for those who like it extra spicy.
Vegan Chicken Mozambique Tips
- To give the Tofu a texture similar to cooked chicken it’s important to press out as much excess water as possible. This will also help the tofu absorb the flavors of the sauce. To press tofu, place it between two paper towels or a clean kitchen towel, and place a heavy object (such as a cast-iron skillet or a chopping board) on top. Let the tofu sit for at least 10 minutes before slicing or cubing.
- Adjust the spice level: The recipe calls for 2 tablespoons of hot sauce, which adds a bit of heat to the dish. If you prefer a milder flavor, you can reduce the amount. Alternatively, if you prefer a spicier flavor, you can add more hot sauce or use a hotter brand.
- The beer adds a subtle sweetness to the sauce that complements the tangy and spicy flavors of the dish. Choose a full flavour beer such as an Ale or Lager. You want the beer to contribute to the taste so choose a beer you like the taste of.
- Make sure to taste and adjust the seasoning. The flavor of the beer can vary depending on the brand and style, so it’s important to taste and adjust the other flavors, such as the acidity of the lemon juice or the spiciness of the hot sauce.
Vegan Chicken Mozambique
- 400 g extra firm tofu
- 1 tablespoon olive oil
- 20 g vegan butter
- 1 large white onion thinly sliced
- 5 cloves garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon annatto seeds substitute achiote paste or turmeric
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¼ teaspoon msg optional
- Juice of 1 lemon
- 2 tablespoons hot sauce peri peri or franks
- ¼ cup full flavour beer
- ½ cup vegan chicken stock
- Fresh coriander or parsley to serve
- Press the tofu to remove excess water. You can do this by wrapping the block of tofu in a clean kitchen towel and placing a heavy object, such as a cast iron skillet or a chopping board, on top of it for at least 10 minutes.
- Cut the tofu into bite-sized pieces and set aside.
- Heat the oil and butter in a pan over medium heat. Once hot add the sliced onion and sauté until translucent, around 4 minutes.
- Add the minced garlic and continue to sauté for 1 minute.
- Add the spices, ground coriander, ground annatto seeds, garlic powder, ground cumin, salt and msg.
- Mix everything together then add the lemon juice, hot sauce, beer and vegan chicken stock.
- Bring to a boil then add the tofu. Turn down the heat to a gentle simmer then stir to coat the tofu.
- Cover the pot with a lid then continue to simmer for 15 minutes stirring occasionally.
- Taste and adjust the seasoning. We didn't need to add any more salt.
- Serve your Vegan Tofu Mozambique with fluffy rice and if you’re a fan of double carbs then add some fries as well.
- Garnish with freshly chopped coriander and lemon wedges.