Tofu “à Lagareiro”

with sautéed onions

serves 4

Contains:
soy

Ingredients

  • 1 kg of small potatoes
  • 6 garlic cloves, peeled
  • 500g block tofu
  • 1 Sheet of nori seaweed
  • Soy sauce (or Tamari for a gluten-free option)
  • 1 tbsp garlic powder
  • 1 tbsp sweet smoked paprika
  • 2 bay leaves
  • Oregano, and black pepper
  • 1 bunch of turnip greens (or spinach)
  • 1 lemon (for serving)
  • Sea salt
  • Olive oil

for the sauteed onions

  • 2 medium onions
  • 2 tbsp olive oil
  • Pinch of salt
  • Black pepper

Instructions

  1. Wash the potatoes thoroughly, leaving the skin on. Place them on a baking tray, drizzle generously with olive oil, and seasoning with sea salt. Add 3 finely sliced garlic cloves.
  2. Bake in a preheated oven at 180°C (355°F) for about 30 minutes, or until golden and crispy.
  3. Meanwhile, cut the tofu into slices, about 1cm thick. Pat dry with kitchen paper.
  4. In a jar, mix the soy sauce, olive oil, 3 sliced garlic cloves, bay leaves (broken into pieces), sweet smoked paprika, and black pepper. Mix well.
  5. Coat the tofu fillets with the marinade and let them sit for 30 minutes.
  6. In a baking dish, add a drizzle of olive oil and place the tofu fillets (without overlapping them). Cover each fillet with a piece of nori seaweed slightly larger than the tofu. Drizzle with olive oil, season with salt, lemon juice, and black pepper.
  7. Bake the tofu for 20 minutes, flipping halfway through to brown both sides evenly.

for the sauteed onions

  1. Peel the onions and slice them into rings.
  2. Heat a frying pan with a generous amount of olive oil.
  3. When the oil is hot, add the onions and sauté over medium heat until golden.
  4. Once golden, season with salt, black pepper, and oregano.

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