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Portuguese-Style "Bacalhau" à Brás

Bring the vibrant taste of Lisbon to your table with this clever plant-based take on Bacalhau à Brás, swapping traditional salt cod for umami-rich smoked tofu and crispy air-fried potato straws. Ready in under 30 minutes, this smoky, comforting dish is the ultimate low-carbon weeknight dinner.
Course Main Course
Cuisine Portuguese
Diet Vegan
Keyword Tofu
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 585kcal
Author GLM-5

Equipment

  • Kenwood Chef Kitchen Machine (with shredding attachment) or Knife & Cutting Board
  • Microwave with Air-fryer function (or Oven)
  • Large Frying Pan or Wok
  • mixing bowls
  • spatula
  • kitchen scale

Ingredients

The "Bacalhau" Base:

  • 400 g Smoked Tofu diced into small cubes
  • 200 g Natural Tofu crumbled into small pieces
  • 2 tbsp Olive oil
  • 2 large Onions halved and thinly sliced
  • 3 cloves Garlic minced
  • 2 tbsp Seaweed flakes Nori or generic seaweed flakes
  • 2 tbsp No-fish sauce or Soy sauce if unavailable, but No-fish is preferred
  • 1 tsp Turmeric for the "egg" color
  • 1 tsp Just Spices Bratkartoffelgewürz optional, enhances potato flavor or Smoked Paprika

The Potato Straws:

  • 1 kg Potatoes peeled
  • 1 tbsp Olive oil
  • Salt to taste

The "Egg" Binder:

  • 200 ml Oat whipping cream or Soy milk for a lighter version
  • 1 tbsp Cornstarch
  • Black pepper to taste

Garnish & Side:

  • 1 head Broccoli cut into florets
  • 50 g Black Olives pitted and sliced
  • 1 bunch Fresh Parsley chopped
  • 1 Lemon cut into wedges

Instructions

  • Prepare the Potato Straws: Peel the potatoes. Using the shredding attachment of your Kenwood Chef (or a knife), cut the potatoes into thin matchsticks (julienne). Rinse them briefly in cold water to remove excess starch and pat them very dry with a clean kitchen towel.
  • Air-Fry the Potatoes: Preheat your Air-fryer (or oven to 220°C). Toss the dried potato straws with 1 tbsp olive oil and a pinch of salt (and the Bratkartoffelgewürz if using). Air-fry for 12-15 minutes at 200°C, shaking the basket halfway through, until golden and crispy. Set aside. Tip: If using the oven, spread on a baking sheet lined with baking paper.
  • Prepare the "Egg" Mixture: In a small bowl, whisk together the oat whipping cream, cornstarch, turmeric, and a generous amount of black pepper. Set aside. This will mimic the creamy, yellow egg strands of the original dish.
  • Cook the "Bacalhau" Base: While the potatoes are frying, heat 2 tbsp olive oil in a large pan over medium heat. Add the sliced onions and a pinch of salt. Sauté for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute.
  • Add the Tofu & Umami: Add the diced smoked tofu and the crumbled natural tofu to the pan. Sauté for 3-4 minutes until the tofu starts to brown slightly. Stir in the seaweed flakes and the no-fish sauce. Cook for another 2 minutes to let the flavors meld.
  • Combine and Bind: Reduce the heat to low. Pour the "egg" cream mixture into the pan, stirring gently and continuously. The mixture will thicken quickly and coat the tofu and onions, creating a creamy sauce. Do not overcook, or it may become too thick; it should look like curds of egg.
  • Final Assembly: Remove the pan from the heat. Gently fold in the crispy potato straws (reserve a small handful for garnish) until they are coated in the creamy mixture.
  • Prepare the Side: Quickly steam the broccoli florets in a pot with a little water for 3-4 minutes until tender but still bright green. Drain.
  • Serve: Divide the Bacalhau à Brás among four plates. Top with the reserved crispy potato straws, sliced black olives, and plenty of fresh chopped parsley. Serve with the steamed broccoli and a lemon wedge on the side.

Notes

Serving suggestions:
Serve hot, straight from the pan. The lemon wedge is essential—squeeze it over the dish right before eating to cut through the richness and brighten the smoky flavors. A simple green salad with a balsamic vinaigrette also pairs well if you want extra greens.
 
Drinks:
To perfectly wash down this smoky, umami-rich meal, a crisp, chilled Portuguese Vinho Verde or Alvarinho is your best alcoholic bet; their bright acidity beautifully cuts through the hearty potatoes and creamy "egg" binder. If you're skipping the booze, keep things equally refreshing and incredibly simple with a Sparkling Lemon-Herb Spritzer—just pour ice-cold sparkling water over ice, add a generous squeeze of fresh lemon, and drop in a sprig of leftover parsley. Both options deliver that much-needed zesty kick to balance the savory tofu, making every bite feel as vibrant as a breezy afternoon in Lisbon.portugueserecipes+2
 
Allergens:
  • Soybeans (Soy): Present in the Smoked Tofu, Natural Tofu, and the No-fish sauce.
  • Cereals containing gluten (Oats): Present in the oat whipping cream. 
 
Emission Hotspots:
  • Smoked tofu is the dish's primary carbon hotspot — the smoking and processing required to produce it significantly increases its footprint compared to regular tofu.
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Don't toss the broccoli stalk: Just peel the tough outer layer, dice the tender core into small cubes, and steam it right alongside the florets to get the most out of the vegetable.
  • Leave the potato skins on: Scrubbing the potatoes instead of peeling them completely eliminates potato waste while adding extra nutrients, fiber, and a rustic texture to your crispy straws.
  • Use the whole herb: Finely chop the fresh parsley stems and sauté them with the onions to extract maximum flavor rather than throwing them away.
  • Zest before you squeeze: Zest your lemon before cutting it into wedges, and store the zest in an airtight container in the freezer for a quick citrus punch in future recipes or baked goods.
  • Eat local and seasonal: Sourcing locally grown potatoes, onions, and broccoli reduces transportation and storage emissions while supporting your regional farmers.
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Make your guinea pigs 🐹 happy with the remaining parsley and some broccoli leftovers