Black-eyed Pea Migas with Tofufish
Black-eyed pea migas with kale and toasted cornbread, served alongside nori-wrapped tofu
LUNCH/DINNER
Total
40min
Prep
20min
Cook
20min
Servings:servings
For the Migas:
- 200 grKale
- 3 clovesGarlic
- 250 grCornbread
- 3 cupsCooked black-eyed peas
- 3 tbspOlive oil
- 1 tspBicarbonate of soda
- Water as needed
- Salt to taste
- Garlic powder to taste
- Black pepper to taste
For the Tofufish:
- 3 blocksTofu (200 gr each)
- 2 sheetsNori seaweed
- 5 tbspPlain flour
- 3 tbspBreadcrumbs
- 10 tbspWater
- 2 tbspOlive oil
- Salt to taste
- Garlic powder to taste
- Black pepper to taste
Black-eyed Pea Migas with Tofufish
Black-eyed pea migas with kale and toasted cornbread, served alongside nori-wrapped tofu
LUNCH/DINNER
Total
40min
Prep
20min
Cook
20min
Servings:servings
INGREDIENTS
For the Migas:
- 200 grKale
- 3 clovesGarlic
- 250 grCornbread
- 3 cupsCooked black-eyed peas
- 3 tbspOlive oil
- 1 tspBicarbonate of soda
- Water as needed
- Salt to taste
- Garlic powder to taste
- Black pepper to taste
For the Tofufish:
- 3 blocksTofu (200 gr each)
- 2 sheetsNori seaweed
- 5 tbspPlain flour
- 3 tbspBreadcrumbs
- 10 tbspWater
- 2 tbspOlive oil
- Salt to taste
- Garlic powder to taste
- Black pepper to taste
INSTRUCTIONS
For the Migas:
- 1Crumble the cornbread into small pieces. Set aside.
- 2Finely shred the kale and set aside.
- 3In a large saucepan, place the kale with enough water to cover, add salt and the bicarbonate of soda.
- 4Bring to a boil and cook for 5 minutes, until the kale is slightly tender but not fully cooked.
- 5Drain the kale and set aside.
- 6In the same saucepan, discard the cooking water and add the olive oil.
- 7When the oil is hot, add the minced garlic and sauté until golden.
- 8Add the cornbread and stir frequently until lightly toasted.
- 9Add the drained kale and black-eyed peas, mixing well to combine everything.
- 10Season with salt, garlic powder and black pepper to taste.
- 11Taste and adjust the seasoning if needed. Set aside.
For the Tofufish:
- 1In a bowl, mix the water, flour and breadcrumbs until you get a smooth batter.
- 2Season with salt, garlic powder and black pepper.
- 3Adjust the consistency by adding more water (if too thick) or more flour/breadcrumbs (if too runny).
- 4Cut the tofu blocks into equal rectangles.
- 5Cut the nori sheets into pieces the same size as the tofu. Set aside.
- 6Heat the olive oil in a frying pan over medium heat.
- 7Dip each piece of tofu in the batter and, before placing in the pan, press a rectangle of nori onto one side.
- 8Place the tofu in the pan with the nori side facing up.
- 9When the bottom is golden, carefully turn it over and season with salt, garlic powder and black pepper.
- 10Allow the other side to brown.
- 11Repeat with all the tofu pieces until they are all crispy.
- 12Plate the migas and arrange the crispy tofu pieces on top or alongside.
- 13Serve immediately.
NOTES
- For a simpler version, *cook the tofu without the batter*, simply pan-grilling it with salt, garlic powder and black pepper. Once grilled, just place the nori pieces on top without cooking, for a lighter and fresher texture.
- For crispier migas, toast the crumbled cornbread in the oven at 200°C until golden, then add it to the migas at the end of the cooking process.