sea salt chocolate fudge

Salted Choc. Fudge 1.jpg

This dish will leave you feeling satisfied, energized, and ready to take on the day!  A Brazilian Fish Stew inspired me during a week I was preparing South American food. Because I live a plant-based lifestyle I used tofu in place of fish. The lime, cumin, paprika and cayenne pepper really heat this dish up, giving you an explosion of flavor in your mouth. It is the perfect dish on a cold winter day which will leave your insides feeling all warm and fuzzy! Not to mention the amazing nutrients with in all that yumminess. Packed with vegetables, whole grains, protein, herbs, spices and made with all-natural non-processed ingredients.




  • 1 ½ tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely diced
  • 1 large red bell pepper, halved & sliced
  • 1 ½ tsp. coconut sugar (optional)
  • 1 tbsp. cumin powder
  • 1 tbsp. paprika
  • 1 tsp. cayenne pepper
  • ½ tsp. sea salt
  • 14oz can of coconut milk (can be light coconut milk)
  • 14 oz canned, crushed tomatoes
  • 1 cup vegetable broth


  • Extra firm organic tofu, cubed
  • 1 tbsp. lime juice
  • ¼ tsp. sea salt
  • Black pepper, to taste
  • 1 tbsp. olive oil
  • 1 tbsp. lime juice
  • ¼ tsp. sea salt
  • Black pepper, to taste
  • 1 tbsp. olive oil


  • 1 tbsp. lime juice
  • 3 tbsp. cilantro, chopped



1. Drain all of the water from the tofu package and place the tofu on a flat service. Press down on the tofu with your hands (or you can use a plate) so that any access water gets fully drained. Pat the tofu dry with a towel and then cut it into cubes.

2. Heat olive oil in a pan over medium-high heat. Add the tofu, lime, sea salt, and black pepper and sauté until the tofu becomes golden brown and then set aside.

3. Re-heat 1 ½ tbsp. of olive oil in the pan over medium-high heat. Add the onion and garlic, and sauté until the onions become translucent.

4. Add in the red bell pepper and cook for another 2-3 minutes.

5. Lower the heat to medium and add in the coconut milk, crushed tomatoes, veggie broth and tofu.

6. Add in the remaining ingredients. Stir the broth until all the ingredients are fully incorporated and cook for another 5-7 minutes.

7. Lower the heat to low, cover the pan with a lid and let the broth cook for about 30 minutes.

8. Once the broth is done cooking it should be a thicker sauce and not too watery. 

9. Serve over brown rice (or quinoa for more nutritional value) and garnish with cilantro and lime!