Very traditional flavours adapted to a vegetarian diet - a comforting oven dish often used at this time of the year: tofu with cornbread, potatoes and cabbage.


Serves 4 people

  • 300 grs tofu
  • 150 grs corn bread
  • 8 unpeeled potatoes
  • 4 cabbage leaves - large
  • 3 onions - large
  • 4 cloves garlic
  • lemon juice I used half a lemon
  • 2 bay leaves
  • handful of coriander or parsley
  • olive oil
  • black pepper to taste
  • cayenne pepper pinch
  • pinch salt

  1. Start by washing the tofu very well and cutting it into strips.
  2. In a jar add the lemon juice, 1 to 2 grated garlic cloves, black pepper, sea salt, cayenne pepper and some sprigs of chopped coriander. Mix everything very well.
  3. Wrap this mixture in each piece of tofu, overlapping each piece so that all sides absorb the marinade.
  4. Leave to marinate for a few hours or overnight.
  5. Heat two pans with water and a pinch of sea salt.
  6. Thoroughly wash the cabbage leaves and cut into strips.
  7. Wash the potatoes a lot and cut into slices.
  8. When the water is boiling, add the cabbage leaves and potato slices. Let it bake.
  9. Cut the onions into slices and chop two cloves of garlic. In a skillet, add the onion, garlic, bay leaves and oil. Let it cook until the onion is well browned. Season with a dash of black pepper. Reserve.
  10. In a food processor, add the bread, the remaining coriander and a clove of garlic. Chop everything coarsely. Reserve.
  11. Heat a non-stick skillet (I like to use the skillet I sautéed the onion in) and grill the tofu on both sides (2 to 3 minutes on each side).
  12. In a baking dish, make a layer of boiled cabbage, a layer of small potatoes, a layer of onions, a layer of grilled tofu and finish with the chopped cornbread.
  13. Bake at 180º until the bread is browned.
  14. Serve still hot!

Recipe and images from the Made by Choices blog and adapted from the book: Cozinha Vegetariana for those who want to save from Gabriela Oliveira.