Migas with Tofufish
Black-eyed bean migas with Portuguese kale and toasted cornbread, served with nori-wrapped tofu
INGREDIENTS
For the Migas:
- 200 g Portuguese kale
- 3 cloves Garlic
- 250 g Portuguese cornbread (broa)
- 3 cups Cooked black-eyed beans
- 3 tbsp Olive oil
- 1 tsp Bicarbonate of soda
- Water, as needed
- Salt, to taste
- Garlic powder, to taste
- Black pepper, to taste
For the Tofufish:
- 3 blocks Tofu (200 g each)
- 2 sheets Nori
- 5 tbsp Wheat flour
- 3 tbsp Breadcrumbs
- 2 tbsp Olive oil
- 10 tbsp Water
- Salt, to taste
- Garlic powder, to taste
- Black pepper, to taste
INSTRUCTIONS
For the Migas:
- 1 Crumble the cornbread into small pieces. Set aside.
- 2 Finely shred the kale and set aside.
- 3 Put the kale in a large pot with enough water to cover, and add salt and the bicarbonate of soda.
- 4 Bring to the boil and cook for 5 minutes, so the kale is just tender but not fully cooked.
- 5 Drain the kale and set aside.
- 6 Tip away the cooking water and add the olive oil to the same pot.
- 7 When the oil is hot, add the chopped garlic and sauté until golden.
- 8 Add the cornbread and stir often until lightly toasted.
- 9 Add the drained kale and the black-eyed beans, stirring well to bring everything together.
- 10 Season with salt, garlic powder and black pepper to taste.
- 11 Taste and adjust the seasoning if needed. Set aside.
For the Tofufish:
- 1 In a bowl, mix the water, flour and breadcrumbs into a smooth batter.
- 2 Season with salt, garlic powder and black pepper.
- 3 If needed, adjust the consistency with more water (if too thick) or more flour or breadcrumbs (if too runny).
- 4 Cut the blocks of tofu into equal rectangles.
- 5 Cut the nori sheets into pieces the same size as the tofu. Set aside.
- 6 Heat the olive oil in a frying pan over a medium heat.
- 7 Dip each piece of tofu in the batter and, before it goes into the pan, stick a rectangle of nori on one side.
- 8 Place the tofu in the pan with the nori side facing up.
- 9 When the underside is golden, turn it carefully and season with salt, garlic powder and black pepper.
- 10 Let the other side turn golden.
- 11 Repeat with all the pieces of tofu until they are nice and crisp.
- 12 Divide the migas between the plates.
- 13 Arrange the crispy tofu on top or alongside.
- 14 Serve straight away.
