Tofu Moqueca:

Heat the coconut oil in a medium pan over medium heat. Add the sliced onions and bell peppers to the pan and cook for about 10 minutes, stirring occasionally. 

Stir in the thyme, followed by the diced tomatoes. Season with salt, cumin, paprika and pepper. Let the mixture cook for 5 minutes to allow the flavors to combine.

Gently fold in the cubed tofu, then pour in the coconut milk. Taste and adjust the seasoning as needed. Let the mixture simmer for 3 minutes. Stir in the chopped cilantro and let it cook for another 1 minute, then turn off the heat.

Coconut Rice:

In a medium pan, heat the coconut oil over medium heat. Add the shredded coconut and stir until lightly golden and fragrant.

Add the rice, coconut milk and the salt. Stirring cook until the rice absorbs the coconut milk, but don’t let it get dry. Remove from the heat.

On individual plates, layer the coconut rice and spoon the tofu moqueca on top. Garnish with additional cilantro if desired. Serve warm and enjoy this tropical, nourishing meal!