Bacalhau Gomes sá is a traditional Portuguese dish that originally features codfish and eggs during Christmas Eve and Lent (during easter). In this vegan adaptation, tofu skins replace codfish to provide a meaty texture combined with crunchy potatoes and a special creamy coconut sauce instead of (milk based) bechamel sauce. The Portuguese say there are 365 ways to prepare codfish (Bacalhau à Brás), one for every day.
What is Tofu Skin?
Although commonly known as tofu skin or bean curd sheets, Yuba—soybean milk skin—is formed by boiling soy milk and removing the delicate sheet on its surface. Tofu skins have a chewy, meaty texture resembling a medium-rare steak and absorb flavors well, making them a perfect substitute in gravy-based dishes. In this recipe, the tofu skin is kept whole to maintain its firm texture.
Vegan Bacalhau à Brás with Tofu Skins
Tender, chewy tofu skins and crispy potatoes are enriched with nutmeg and pepper, then combined with creamy coconut milk and cream to create a delicious, guilt-free vegan Bacalhau à Brás.
Ingredients
- 500 grams potato, diced into small cubes
- 2 tablespoon olive oil for sautéing potato
- 1 cup coconut oil for frying tofu
- 400 grams tofu skin
- 2 tablespoon coconut butter or roasted sesame oil
- 40 grams gram flour
- 250 ml coconut milk
- 250 ml coconut cream
- 1 teaspoon sea salt, or to taste
- 1 teaspoon freshly ground nutmeg
- 1 tablespoon lemon juice
- 3 layers from bulb of fennel, minced
- 2 bay leaves
- 100 grams vegan mozzarella cheese, grated
Instructions
Preheat the oven to 220º C (430ºF).
In a skillet, heat olive oil over medium-high heat and fry the cubed potatoes for 5 to 10 minutes until golden brown; set aside. (Alternatively, you can shred the potatoes into thin slices and fry them into chips.)
Fill a large saucepan with water and immerse the tofu skin. Bring the water to a boil, then reduce the heat and simmer for 5 minutes.
Once the tofu skin is tender, remove it from the water, let it cool, and reserve 200 ml of the tofu water for later use.
For the Sauce:
Melt coconut butter in a skillet over medium heat.
Add gram flour to the reserved 200 ml water, stirring until dissolved, then pour into the skillet.
Cook while stirring continuously until a thick, smooth sauce forms.
Add coconut milk and coconut cream; once the sauce begins to bubble, season with sea salt, pepper, nutmeg, and lemon juice. Mix well and remove from heat.
Assembling Bacalhau à Brás:
In another skillet, heat 2 tablespoon olive oil. Add the minced fennel and bay leaves and sauté for 2 minutes.
Add the tofu skin and potatoes, and sauté for an additional 2 minutes.
Mix in the coconut béchamel sauce thoroughly.
Grease a baking tray with olive oil, then add the tofu skin and potato mixture. Pour any remaining sauce on top and sprinkle with the vegan grated mozzarella cheese (or regular mozzarella, if preferred).
Bake at 220º C for 15 to 20 minutes until the cheese is melted. Serve hot with rice and salad.
Nutrition
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618.0 Calories
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18.2g Carbohydrates
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0.0mg Cholesterol
-
55.0g Fat
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2.7g Fiber
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10.3g Protein
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440.0mg Sodium
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0.0g Trans fat
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