3 thick slices of tofu
shoyu soy sauce q.b.
2 sliced onions
coconut oil or olive oil for frying
2 bay leaves
apple cider vinegar q.b.
8 new potatoes with peel q.b.
Season the tofu slices to taste with a little soy sauce and black pepper, and let marinate.
Soak the whole potatoes in water with some vinegar. Wash them well, cut them into slices and fry.
Fry the tofu in coconut oil and let put on a dish. In the same oil fry the onion, season with paprika, salt and pepper, add the bay leaves. Finally add some apple cider vinegar.
Cover the tofu with the onion.
Serve with the potatoes and salad.
Note: This is a vegetarian adaptation of a traditional Portuguese recipe, Braga Codfish.
Recipe contributed by Ana Soares
Permission to copy and reproduce is granted, as long as you credit the author and mention the Vegetarian Week or the link: http://www.vegetarianweek.org/Article-53-Golden-tofu-with-potatoes.html
Insert date: 2014.09.30 Last update: 2014.10.01