Feijoada Vegana — Brazilian Black Bean and Smoked Tofu Stew

Other Fast With Oil Published June 13, 2026

Feijoada is Brazil's national dish, a deep, smoky black bean stew that simmers all afternoon and feeds a table for days. This fasting version keeps everything that matters — the inky, almost meaty broth, the bay-and-garlic backbone, the smolder of paprika and a charred bay leaf — and builds its body from black beans, smoked tofu, and mushrooms instead of pork. Spooned over rice with a bright shower of orange, sautéed collards, and farofa, it is one of the most satisfying things you can eat during a long fast: rib-sticking, smoky, and unapologetically a feast.

On strict no-oil days, sweat the aromatics in a splash of the bean liquor instead of oil and skip the tofu fry — the smoked tofu carries plenty of flavor on its own.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 6
TIME: 50 minutes (with canned beans)

INGREDIENTS

- 2 tablespoons olive oil (omit for strict days)
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 block (200g) smoked tofu, cubed
- 200g (7 oz) cremini mushrooms, quartered
- 3 cans (1.2kg total) black beans, with their liquid
- 2 bay leaves
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 2 tablespoons soy sauce
- 2 cups vegetable broth or water
- Salt and black pepper to taste

To serve:

- Cooked white rice
- Sautéed collard greens with garlic
- Orange segments or wedges
- Toasted cassava flour (farofa), optional

METHOD

1. If using oil: heat the oil in a large heavy pot over medium heat. Add the onion and cook until soft and golden, about 7 minutes. Stir in the garlic for 1 minute. (For strict days: sweat the onion and garlic in 1/4 cup bean liquor or broth instead.)

2. Add the smoked tofu and mushrooms. Cook, stirring, until the mushrooms release and reabsorb their liquid and everything browns a little, about 6 minutes.

3. Stir in the smoked paprika, cumin, and chili flakes and toast for 30 seconds until fragrant.

4. Add the black beans with their liquid, bay leaves, soy sauce, and broth. Bring to a simmer.

5. Simmer uncovered for 25-30 minutes, stirring now and then and mashing a ladleful of beans against the side of the pot to thicken the stew into something dark and glossy.

6. Discard the bay leaves. Season with salt and plenty of black pepper. Serve over rice with sautéed collards, orange segments, and farofa if you have it.

NOTES

- For strict no-oil days: use the bean-liquor sauté in step 1 and serve the collards steamed rather than fried. The smoked tofu keeps it deeply savory.
- No smoked tofu? Use plain firm tofu and add an extra teaspoon of smoked paprika plus a few drops of liquid smoke.
- The orange is not optional in spirit — its acid cuts the richness and is the traditional Brazilian touch. Lime works in a pinch.
- Leftovers thicken and deepen overnight. Loosen with a little water when reheating.