A tofu twist on the classic Portuguese dish Bacallau a Bras. Picture strips of tofu seasoned with garlic, onion and olives then cooked until crisp. This recipe comes to us from Carmen of Lisbon, Portugal.
- 1 large potato, cut into thin sticks
- 2 eggs, lightly beaten
- 100 grams smoked firm tofu, cut into strips
- 1 medium onion, sliced
- 1 clove garlic, diced
- 1/6 cup black olives
- 2 tablespoons olive oil
- 1 pinch salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley, chopped for garnish
Preheat oven to 350 degrees. Lightly grease an oven tray.
Soak the potato sticks in salted water for 10 minutes. Drain the potatoes and place on the greased tray. Sprinkle with a very small amount of olive oil.
Place the potatoes on the tray inside the oven. Turn the oven up to 475 degrees. Cook potatoes in oven for about 20 minutes, or until potato sticks are lightly brown.
In a large skillet over medium-low heat, cook the sliced onions for 5-7 minutes or until soft.
Add the garlic and cook another 3-5 minutes, or until onion is transparent.
Add the tofu strips, turn heat up to medium and season to taste with salt and pepper. Cook with tofu for another 3-5 minutes, or until tofu is golden.
Add the potato sticks and cook 1-3 minutes. Take away from heat and season with freshly chopped parsley.
Add eggs to potato tofu mixture and cook 3-5 minutes over medium heat, or until the eggs set to your liking.
Sprinkle the olives on top and serve garnished with parsley.