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Vegan Codfish with Tofu Skins

Name: Vegan Codfish with Tofu Skins
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
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)

Por Dada Shivananda

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.

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.

Preparo15 min

Cozimento60 min

Tempo Total75 min

Porções6