Portuguese Mains, Veganised traditional Portuguese dishes

No fish stew (Caldeirada)

Is odd to veganise a dish that is heavily based on fish..but I see it as reinventing tradition, not recreating! ‘Caldeirada’ is quite easy to make, well, it takes a little bit of preparation but is really not hard at all. I’m definitely cooking this to my family and see their faces drop on how good it tastes 🙂

Time: 1h 15min approx.

Type: main

Difficulty: 1.5 pans

Serves: 4 people

What you need

Food:

1 block of firm tofu (about 300/400g)

4 tbsp cornflour + 2 tsp garlic powder +2 tsp paprika

2 tbsp soya sauce

2 beef tomatoes, sliced

600g white potatoes, peeled and finely sliced

1 big white onion ( or 2 medium), sliced

1 red pepper cut into thin strips  

2 garlic cloves, chopped

2 bay leaves

200ml white wine

1 tsp sugar

2 tbsp tomato puree

Warm water

Salt to taste

2 tbsp paprika

2 nori sheets, shredded

Utensils:

Big pan with lead

A couple of small bowls to prepare tofu

Knife

Chopping board

Air fryer (or frying pan with a little olive oil)

Directions:

Cut tofu into small chunks;

In two different bowls put soya sauce in one, and corn flour, garlic and paprika e the other (mixing well)-  dip tofu pieces in the soya sauce first and then into the cornflour and spices mix, so all the surfaces are covered;

Fry tofu either using air fryer (about 25min) or frying pan, until golden- set aside;

Prepare all veggies and set aside;

In a large pan, place half of the onions, garlic, bay leaves and a little water- let it cook over a low heat for a few minutes;

Add pepper slices and half of the tomato slices and let it cook for a further 3 min- don’t mix!! The secret of this recipe is that everything cooks in layers;

Sprinkle sugar on top, as well as wine, and let it simmer for a few minutes until the wine evaporates and it starts to boil;

Add tomato puree, tofu chunks and shredded nori;

Place sliced potatoes, the rest of the tomatoes and onions on top and add warm water, enough to cover the vegetables, and sprinkle with salt- let it cook in low heat, with lead on for about 20 minutes (check with a fork if potatoes are cooked first before removing from heat);

You can serve immediately or let it set for 10 minutes or so. Is also lovely the day after, as all the flavour had more time to blend.

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