Tofu á Lagareiro
Lagareiro is a very common Portuguese preparation, where typically cod or octopus is roasted with lots of olive oil. This recipe uses tofu instead to create a vegan twist on a classic
Ingredients
Wildly Virgin olive oil
2/3 cups cornmeal
½ lb firm tofu
12 small new potatoes
½ lb green cabbage, shredded
juice of half a lemon
2 tablespoon soy sauce
2 tablespoon teriyaki sauce
3 cloves garlic
Wildly Virgin olive oil, to taste
Salt and pepper, to taste
Directions
Preheat the oven to 350ºF (180ºC). We will cook the potatoes and cornmeal mix in the oven and while they’re cooking prepare the cabbage and tofu in a pan on the stove.
Wash the potatoes and, using a fork, make a few small holes around each potato. Season the potatoes with salt, pepper and a tablespoon of olive oil. Place the potatoes in the oven for 25-30 minutes, until they are crispy on the outside but soft on the inside. Keep stirring from time to time.
Cut the tofu into thin rectangles and place in a bowl. Season with lemon, soy sauce, teriyaki sauce, salt and pepper. Let it marinate while you prepare the rest.
Mince 1 clove of garlic and mix with the cornmeal, 2 tablespoons olive oil, salt and pepper. Place the cornmeal mixture in the ovenproof dish until crispy, around 8-10 minutes. Stir occasionally with a spoon to avoid burning, if necessary. Remove from the oven when ready.
Meanwhile, in a pan over medium heat add a tablespoon of olive oil and chopped garlic. Once fragrant, add the shredded cabbage and sauté for 5 minutes, until it gains flavor and loses its water. Reserve.
Cook the tofu in the same pan. Season with salt and pepper on each side and let them cook for around 5 minutes on both sides.
Remove the potatoes and cornbread from the oven, when they are ready.
Now just assemble. Start by making a bed of sautéed green cabbage, place the tofu slices on top, surround by the roasted potatoes and sprinkle with the crispy cornmeal. Drizzle with Wildly Virgin olive oil to taste.