Sandra Bonito
Bacalhau à Brás (Cod à la Brás) is traditionally made from shreds of salted cod (bacalhau), onions and thinly chopped fried potatoes in scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. Here’s a vegan version!
175g vegan chicken strips (1/2 frozen pack)
1 medium onion
60ml olive oil
120ml soya or almond milk
1 block silken tofu (approx 350g)
150g Potato Sticks *See below
Sea Salt
Black pepper
Handful fresh parsley
2 tsp turmeric
1 tsp cayenne pepper
Olives (optional)
Bacalhau à Brás (Cod à la Brás) is traditionally made from shreds of salted cod (bacalhau), onions and thinly chopped fried potatoes in scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. Here’s a vegan version!
* Potato Sticks – I bought mine from Tesco. Alternatively you can cut fresh potatoes into very small and thin pieces and fry them for about 2-3 minutes (you don’t want them too crispy but more on the soggy side).
1. Prepare the “eggs”: In a food processor blend the tofu with the milk and season with turmeric, salt, pepper. Blend until it’s a smooth and egg-like mix.
2. Cut the chicken strips into smaller chunks and chop the onion into thin slices.
3. Now in a pan heat the olive oil and the onion, and allow to cook until the onion has golden. Then add the chicken chunks and season with black pepper and cayenne pepper; let it cook for some minutes on medium heat. Cover with the potato sticks straight from the package and pour the tofu mix on top of it all.
4. With a wooden spoon carefully blend everything together and cook for an additional 3-4 minutes to cook the tofu.
5. Sprinkle with fresh cut parsley and serve.
6. Decorate with olives (optional)
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