
This recipe is inspired by a traditional Portuguese/Brazilian dish called Bacalhoada which is dried salted cod (bacalhao in Portuguese) baked with vegetables. I’ve played with the words here but I’m afraid that’s not that amusing in English. Sorry! Well, let’s talk about the dish, the result was so like the original one that it brought back memories of eating this at my mom’s house with my whole family around a big table talking at the same time. As food for me is the expression of love, this recipe had love all over it.
The MUST accompaniment to this dish is white rice so make sure you make some. If you don’t know how to make it, let me know!
Ingredients
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3 potatoes peeled and sliced
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6 tomatoes sliced
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2 peppers sliced
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1 onion cut in 1cm slices, rings separated
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60g black olives sliced
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Olive oil
“Fish”
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396g firm tofu
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4 sheets nori
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5 tbsp soya sauce
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1 tsp garlic powder
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1 tsp smoked paprika
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1 lemon zest and juice
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1 tbsp olive oil
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1 tbsp mustard (American style)
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1 tbsp coconut sugar (you can also use light brown)
Method
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On a container combine all the ingredients of the “Fish” apart from the tofu and nori.
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Cut the tofu in twelve slices and lay the slices on the container.
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Let it marinate for 30 min, turning the slices half way through.
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Cut the nori sheets in 4 slices, giving you twelve in total and wrap each quarter into a slice of tofu. Set aside.
- While your tofu marinates, cook the potato in salted water for 10 minutes.
- In a baking tray assemble one layer of potato, one of tomato and half of the onion, pepper and olives. Drizzle a bit of olive oil on top.
- Lay the 12 slices of tofu on top of it all and start again.
- Bake it for 35 minutes on a pre-heated oven at 180c.
Enjoy!
- Gluten-free
- Nut free