Vegan Brás with Chickpeas and Seaweed

Ingredients

For 4 portions

• 🫘 240g chickpeas, canned
• 🧈 200g firm tofu
• 🪸 2 sheets dried seaweed
• 🥔 600g potato
• 🏺 6 Tbsp sunflower oil
• 🏺 3 Tbsp olive oil
• 🧅 2 medium onions
• 🧄 3 cloves garlic
• 🌿 1 leaf bay leaf
• 🧈 300g silken tofu
• 🧂 0.5 Tsp black salt (kala namak)
• 🪴 1 pinch turmeric
• 🍞 2 Tbsp nutritional yeast
• 🫒 60g olives
• 🌿 15g parsley
• 🌿 0.5 Tsp black pepper

Method

1. Peel the potatoes and cut them into very thin matchsticks. Rinse, dry well in a tea towel and fry in batches in the sunflower oil over a medium-high heat until golden and crisp. Drain on kitchen paper.
2. Drain the chickpeas and crush them roughly with a fork. Crumble the firm tofu into flakes. Crumble one seaweed sheet into very small pieces.
3. Blend the silken tofu with the black salt, turmeric and nutritional yeast until smooth.
4. Heat the olive oil in a large frying pan over a medium heat. Fry the thinly sliced onions, sliced garlic and bay leaf for 10 minutes until soft and golden.
5. Add the chickpeas, tofu flakes and crumbled seaweed and fry for 4 minutes. Remove the bay leaf, then fold in the potatoes.
6. Turn the heat to low, pour in the silken tofu mixture and stir gently for 2 minutes until hot, creamy and lightly set.
7. Take off the heat, scatter with the black olives, chopped parsley, pepper and the second seaweed sheet cut into thin strips, and serve.