Vegan feijoada with smoked tofu and sweet potatoes

Ingredients

For 1 serving

• Cooked black beans160 g
• Smoked tofu100 g
• Sweet potatoes120 g
• Onion60 g
• Garlic2 cloves
• Paprika1 teaspoon
• Bay leaves1 g
• Tuscan kale80 g
• Orange0.5
• Extra virgin olive oil10 g
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Cut the smoked tofu into roughly 1.5 cm cubes. Heat half the oil in a casserole over medium-high heat and brown it for 5 minutes, turning, until golden all over; set aside.
2. Chop the onion and garlic; peel the sweet potatoes and cut into roughly 2 cm cubes.
3. In the same casserole heat the remaining oil over medium heat and fry the onion and garlic with the paprika for 4 minutes, until the onion is soft.
4. Add the drained black beans, sweet potatoes, bay leaf, a generous glass of water and a pinch of salt; cover and cook over low heat for 25 minutes, crushing some beans, until the sweet potatoes are tender and the sauce thick.
5. Strip the rib from the cavolo nero and cut it into strips. Return the tofu, add the greens and cook for 5 minutes, until wilted.
6. Remove the bay leaf and serve with the peeled orange in segments.