Alentejo is a beautiful area in Portugal, south of Lisbon, I strongly recommend a visit, especially the coastal area. ‘Carne de porco a alentejana’ is a very typical dish not only there but all over the country, made with pork and clam… but not this vegan version! 100% plants and all the flavours! I used tofu but it also works with other meat substitutes such as seitan or tempeh.
Time: about 40 min + marinate time
Difficulty: 1 pan
Type:main dish
Serves: 2
What you need:
Food:
200g firm tofu cut into small cubes, marinated in: 3 chopped garlic cloves, 1 tbsp paprika, 1/4 tsp white pepper, 1 shredded bay leaf and about 100ml of white wine
1 tbsp vegetable spread
100g sliced white mushrooms
Salt to taste
1 handful chopped coriander, olives and pickles to decorate
700g white potatoes, cut into small cubes and fried
Utensils:
Small container to marinate tofu
Large frying pan
Knife and chopping board
Air fryer/frying pan for the potatoes
A serving tray
Directions:
Marinate tofu for at least 2h-the longer the better and more flavoursome it will get;
Once tofu is marinated start prepping potatoes by peeling and cutting them into small cubes and fry- I used air fryer (if frying in oil, remove excess oil with a kitchen towel)-once ready, place potatoes in the serving tray;
For the tofu: heat 1tbsp vegetable spread and add tofu (not yet the marinate sauce) and sliced mushrooms, frying in low for a few minutes;
Add the marinate and cook for a another 3 minutes or so;
Add salt to taste if using; once cooked, spread tofu over potatoes and garnish with chopped coriander, olives and pickle – serve while hot!
Plant Based Portuguese 