Healthy and simple recipes ● Tofu à Brás by Made by Choices

And for this last week of August, we bring you a recipe that is one of our favorites from Vânia's blog (Made by Choices). Light, super tasty and 100% plant-based.

• Ingredients:
  • 500 grams of roasting potatoes or sweet potatoes;
  • 250 g tofu;
  • 120 g mushrooms;
  • 1 leek (the white part);
  • 1 small onion;
  • 1 tbsp olive oil or coconut oil;
  •  Chopped cilantro;
  • Black olives;
  • 1 tbsp tamari gluten-free soy sauce;
  • Turmeric powder;
  • Garlic powder;
  • Black pepper;
  • Nutmeg.

• Preparation:

1. Wash the potatoes very well and dry with a cloth (I used them with the skin on).
2. Using a mandoline, cut the potatoes into thin sticks.
3. Season the potato sticks with garlic powder, black pepper, nutmeg, turmeric powder, and a drizzle of olive oil.
4. Arrange the sticks on a baking sheet lined with parchment paper.
5. Bake in the oven at 180ºC for 30 minutes (stir every 10 minutes so they don't burn).
6. In a pan, sauté the sliced onion with a drizzle of olive oil until golden.
7. Add the thinly sliced leek and let it cook for 1 minute.
8. Chop the mushrooms and add to the pan. Let cook for 3 to 4 minutes (until they reduce in volume).
9. With a fork, mash the tofu and add to the mushrooms.
10. Season with soy sauce, black pepper, nutmeg, and turmeric powder.
11. Mix everything very well and turn off the heat.
12. Add the potatoes and mix.
13. Finally, chop the cilantro and fold it in.
14. Garnish with black olives.
15. Devour!

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