Portuguese baked tofu with potatoes and spinach

Portuguese baked tofu with potatoes and spinach. Plain firm tofu, Raw peeled potato, Raw spinach.

The Healthy Sins — Sónia e Diogo

20 + 45 min · 4

Ingredients

• 250 g Plain firm tofu
• 600 g Raw peeled potato
• 250 g Raw spinach
• 25 g Lemon juice 100%
• 15 g Soy sauce
• 12 g Raw garlic
• 50 g Olive oil
• 2 g Table salt
• 0.3 g Ground black pepper
• 120 g Portuguese corn broa

Preparation

1. Heat the oven to 180°C. Boil small whole potatoes in extra water for 15 minutes, then drain. Press each gently to crack the skin. Slice tofu and marinate in lemon juice, soy sauce and pepper for 15 minutes.
2. Place potatoes and tofu in a baking dish with the marinade, sliced garlic, 35 g olive oil and salt. Crumble the broa over the tofu. Bake for 25–30 minutes until golden.
3. Sauté the spinach in the remaining 15 g olive oil for 3–4 minutes. Divide it between four plates and add the potatoes, tofu and baking juices.