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You know that dish that lives in your childhood memory and take you to beautiful places? That dish that brings the scent and the flavors that wake up your good memories all at the same time? This dish is the one that I bring today to share with you in its 100% plant based version!
I am talking about one of the most traditional dishes in Portugal, the famous Bacalhau com Todos, which is nothing but boiled cod, with different boiled vegetables (like carrots, Portuguese kale, turnip, onion, potato), with boiled chickpeas, and sometimes also with boiled egg, all generously drizzled with olive oil, the national treasure! It is the traditional Christmas Eve dinner dish, particularly in the North of the country, and to be even more precise in Minho.
The reason why the vast majority of cod recipes came from the North of the country is quite simple, in the 14th century the port of Viana do Castelo was “the privileged port of cod unloading. (…) Coming from the northern seas, it is the first port in Portuguese territory. ”. This is just a little fun fact but it helps us to understand why cod recipes are more present in Minho than in the rest of the Portuguese territory.
This dish is as simple as it is delicious, and since I became vegan it has been my Christmas Eve dinner ever since, all because we just need to replace the cod for the tofu, that the flavors remain all intact!
This recipe is an adaptation of one I’ve made since then, I don’t know the author, but it’s from some Thermomix Christmas book. And yes, I always did it at Thermomix, but in this adaptation I brought the recipe to the stove, so that everyone can make it.
TRADITIONAL | PORTUGUESE | FULL OF FLAVOR | NUTRITIOUS | SIMPLE | FESTIVE
Easy peasy, just the way we like it, especially being a dish that is mean to be made on festive days!
This TOFU COM TODOS recipe can be made a few hours in advance. For example, if you want it to be your dinner, you can make IT and have everything ready in the morning. Then just take the baking dish to the oven to finish and serve! I love a recipe that can be done in advance.
This recipe still has a few steps, but they are all quite simple, like sautéing onions, marinating tofu, boiling cabbages, so you don’t have to be skilled in the kitchen to guarantee its success.
So I let you with my suggestion for Christmas Eve dinner, Tofu com Todos, for a Christmas with all the flavor and without any cruelty.
500gr of firm tofu
400gr of portuguese kale
3 onions
1 handful of parsley
4 big garlic cloves
3 tbsp of soy sauce
Olive oil
2 bay leafs
Salt
Black pepper
1 small portuguese corn bread (around 300gr)
520gr of chickpeas (or 1 big can)
500gr of firm tofu
400gr of portuguese kale
3 onions
1 handful of parsley
4 big garlic cloves
3 tbsp of soy sauce
Olive oil
2 bay leafs
Salt
Black pepper
1 small portuguese corn bread (around 300gr)
520gr of chickpeas (or 1 big can)
1- Start by making the tofu marinade. Slice two onions and chop two garlic cloves. Place them in a frying pan with 3 tablespoons of soy sauce, 2 tablespoons of olive oil, the bay leaves and chopped parsley. Sauté everything over medium heat, until the onion is translucent and soft. Keep stirring to prevent it from burning.
2- Cut the tofu into cubes, place it in a container, and when the sauté is ready, place it over the tofu. Close the container and gently shake to wrap all the flavors with the tofu. Put it in the fridge and let it rest for 5 hours.
3- Slice the kale into thin little ribbons and cook until very tender. The cooking time will depend on the freshness of the kale you have.
4- Slice 1 onion, chop 1 garlic clove and place in a frying pan to sauté with 2 tablespoons of olive oil. When the onion is golden and tender, add the tofu and the marinade and sauté for about 2 minutes. Keep stirring, always over medium / high heat.
5- Place the tofu in a ceramic baking dish or pyrex and reserve.
6- Preheat the oven to 180°C.
7- Place 1 chopped garlic clove, 2 table spoons of olive oil and the boiled kale in a frying pan and sauté for about 2 minutes.
8- Grind the corn bread in a food processor until it looks like sand.
9- Open the chickpeas can, drain and rinse with water so that the chickpeas release all that foam that has on the surface, excess salt, spices and preservatives.
10- Place the chickpeas on the baking dish, with the tofu and mix. Add the kale on top, and the cornbread on top of the kale. Drizzle with a generous amount of olive oil.
11- Bake for about 20 minutes, or until golden brown on the surface.
12- Serves hot and with boiled potatoes.
1- Start by making the tofu marinade. Slice two onions and chop two garlic cloves. Place them in a frying pan with 3 tablespoons of soy sauce, 2 tablespoons of olive oil, the bay leaves and chopped parsley. Sauté everything over medium heat, until the onion is translucent and soft. Keep stirring to prevent it from burning.
2- Cut the tofu into cubes, place it in a container, and when the sauté is ready, place it over the tofu. Close the container and gently shake to wrap all the flavors with the tofu. Put it in the fridge and let it rest for 5 hours.
3- Slice the kale into thin little ribbons and cook until very tender. The cooking time will depend on the freshness of the kale you have.
4- Slice 1 onion, chop 1 garlic clove and place in a frying pan to sauté with 2 tablespoons of olive oil. When the onion is golden and tender, add the tofu and the marinade and sauté for about 2 minutes. Keep stirring, always over medium / high heat.
5- Place the tofu in a ceramic baking dish or pyrex and reserve.
6- Preheat the oven to 180°C.
7- Place 1 chopped garlic clove, 2 table spoons of olive oil and the boiled kale in a frying pan and sauté for about 2 minutes.
8- Grind the corn bread in a food processor until it looks like sand.
9- Open the chickpeas can, drain and rinse with water so that the chickpeas release all that foam that has on the surface, excess salt, spices and preservatives.
10- Place the chickpeas on the baking dish, with the tofu and mix. Add the kale on top, and the cornbread on top of the kale. Drizzle with a generous amount of olive oil.
11- Bake for about 20 minutes, or until golden brown on the surface.
12- Serves hot and with boiled potatoes.
* As usual, on the 25th, after Christmas dinner, Farrapo Velho or Roupa Velha is the Christmas lunch, made with the remains of Bacalhau com Todos from the night before. With this 100% plant based version you can do exact the same. Just reheat in a pan, add more olive oil, stir all the ingredients together and you’re done!
* As usual, on the 25th, after Christmas dinner, Farrapo Velho or Roupa Velha is the Christmas lunch, made with the remains of Bacalhau com Todos from the night before. With this 100% plant based version you can do exact the same. Just reheat in a pan, add more olive oil, stir all the ingredients together and you’re done!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!