Well, if this doesn’t look like a traditional Portuguese dish, I don’t know what would. Yes, you guessed it correctly, it is inspired in another famous way of cooking codfish. But hey, leave those poor creatures alone for a minute and try this version. All the deliciousness, none of the cruelty – I say give it a go!
type: main dish
time: 40 minutes
difficulty: 2 pans
serves: 2-3
What you need:
1 block of firm tofu (about 300-400g)
1 nori sheet
garlic powder
soya sauce
2 garlic cloves finely chopped
2 bay leaves, shredded
white pepper
olive oil
about 600g baby potatoes
1 lemon sliced
2 tbsp chopped coriander
half of a small white cabbage (optional)
Utensils:
2 pans
2 baking trays
knife and chopping board
Directions:
Wash potatoes and boil them for about 5 minutes; Switch on the oven at 200 degrees Celsius;
Meanwhile, chop garlic and coriander;
Cut tofu into 8 squares (no need to remove excess water) and place them in a baking tray. On top of each slice put a square of nori sheet (it should stick to it as tofu is still moist);
On top of tofu slices, sprinkle a good amount of garlic powder, pepper, shredded bay leaves and soya sauce; Add chopped garlic and a good splash of olive oil; Bake for about 30 minutes;
Remove potatoes from boiling water, places them in a baking tray with a little olive oil and bake until tender (about 20-25 minutes);
Cut cabbage and boil for about 15-20 minutes (optional);
Once potatoes are baked, remove from the oven. With the back of a spoon or using your fist, punch each potato gently to open them a little (I used my fist wrapped up in kitchen towel so I didn’t burn myself); Place potatoes in the oven again for another 5 minutes;
Tofu is ready when it presents a golden colour (as you see in the picture);
Serve with a sprinkle of coriander on top and a few slices of lemon.
Tip: if you have any sauce left in the tofu baking tray, it’s lovely to use on top of the cabbage (or whatever greens you decided to have with it).
Plant Based Portuguese 