Portuguese Mains, Veganised traditional Portuguese dishes

Black eyed peas salad

Black eyed pea salad (with tuna) is quite popular in Portugal. Let me tell you a funny story: a few years ago I was in Porto, by the riverside, and we went to a nice cafe with outside seating for lunch. I was already vegetarian (a couple of weeks from going fully vegan) and so I asked for this salad, but without the tuna. It took ages to come but it arrived…with tuna. I politely declined and said I asked for it without the tuna…I waited another hour and it came. It was a bowl with black eyed peas and 1 tomato sliced in four pieces, nothing else – I had to laugh! 🙂 It was sad to see how some people don’t take vegetarianism and veganism lightly but at the same time hilarious – nothing wrong with tomato or black eyed peas, but to serve that (just that) in a restaurant is… not cool. I never went back there, off course. Anyway, here’s my vegan version of this salad, not bland, super colourful and tasty!

Time: 20 minutes

Type: salad (side or main)

Difficulty: 1 pan

Makes: 2 mains or 4 sides

What you need:

1 can black eyed peas, drained and rinsed

400g tofu, scrambled

300g cherry tomatoes, halved

2 tbsp chopped red onion

a handful of radish, sliced

1 tbsp cider vinegar

1/4 tsp turmeric

1/2 tsp garlic powder

1/2 tsp onion powder

dash black salt

a few leaves of rocket, lettuce or spinach

toasted bread to serve (optional)

Utensils:

frying pan

chopping board and knife

mixing spoon

large bowl

Directions:

Prepare tomatoes, onion and radish- place in a large bowl;

Scrambled tofu: place shredded tofu in a frying pan with a splash of water and add garlic and onion powder- cook over low-medium heat for a few minutes, mixing occasionally;

Add salt, mix and remove half of the tofu;

Add turmeric to the remaining tofu in the pan, mix, cook for a further 1 or 2 minutes and reserve;

Add black eyed peas and tofu (both parts) to the bowl, as well as the cider vinegar – mix well;

Top it up with your favourite leaves and is ready to serve.

Note: this salad is lovely at room temperature and with slightly warm tofu directly from the pan, or cold- your choice.

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