Vegan Bifana - Portuguese Tofu Sandwich
Slices of tofu marinated in wine, garlic and paprika, sautéed then served on a crusty white roll with lots of mustard.
Ingredients
- 300 g Extra Firm Tofu
- 225 ml white wine
- 1 tablespoon sweet paprika
- 5 cloves garlic minced
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon plant-based butter
- 2 crusty white bread rolls
- Yellow mustard to serve
- Piri-Piri sauce to serve, optional
Instructions
- If your tofu isn't pre-pressed, press it to remove excess water. You can do this by wrapping the block of tofu in a clean kitchen towel and placing a heavy object, such as a cast iron skillet or a chopping board, on top of it for at least 10 minutes.
- Slice the tofu into 1cm (½ inch) slices then place it into a dish to marinate with the wine, sweet paprika, minced garlic, bay leaves, salt and black pepper.
- Cover and marinate in the fridge for at least 30 minutes. You can also cook it straight away if you don't have time to wait.
- Heat a frying pan(skillet) over medium-high heat. Once hot add the olive oil and plant-based butter.
- Remove the tofu slices from the marinade and sauté them until golden on both sides. This will take around 10 minutes, turning occasionally. Watch not to burn any of the garlic that might have stuck to the tofu slices. Once golden, remove the tofu and set aside.
- Add the marinade and deglaze the pan, mixing well. Bring to a simmer until it’s reduced by half, around 4 minutes.
- Add the tofu back to the pan and let it soak up the sauce for 2 minutes.
- Slice your crusty bread rolls in half, spoon some of the remaining sauce on each half of the roll then place on the tofu slices. Serve your Bifana with a generous amount of yellow mustard and hot sauce.
Nutrition
Calories: 447kcalCarbohydrates: 38gProtein: 17gFat: 17g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!