Jain Vegetarian Bacallà a la Llauna

Ingredients

In this Jain vegetarian adaptation, the fish is replaced with tofu or tempeh, making it suitable for those following a plant-based diet. The traditional Spanish flavors are preserved by using a fragrant tomato and herb sauce, which complements the grilled tofu or tempeh perfectly. We alse have the original recipe for Bacallà a la llauna, so you can check it out.

• 400g (14 oz) tofu or tempeh 400g (14 oz) tofu or tempeh
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 18g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Cut the tofu or tempeh into rectangular pieces, about 1/2 inch thick.
3. 3.
   In a small bowl, mix together the olive oil, minced garlic, paprika, dried thyme, dried oregano, salt, and black pepper.
4. 4.
   Brush the tofu or tempeh pieces with the marinade, ensuring they are well coated.
5. 5.
   Place the marinated tofu or tempeh on the grill and cook for about 4-5 minutes on each side, or until grill marks appear and they are heated through.
6. 6.
   In a separate saucepan, heat the tomato puree over medium heat. Add the chopped parsley and basil, and simmer for 5 minutes.
7. 7.
   Serve the grilled tofu or tempeh with the tomato and herb sauce drizzled on top.

Treat your ingredients with care...

• Tofu or Tempeh — Press the tofu or tempeh before marinating to remove excess moisture and enhance the texture. If using tempeh, steam it for 10 minutes before marinating to reduce bitterness.

Tips & Tricks

• For a smoky flavor, add a pinch of smoked paprika to the marinade.
• If you prefer a spicier dish, add a dash of cayenne pepper to the marinade.
• Serve the Jain Vegetarian Bacallà a la Llauna with a side of sautéed vegetables or a fresh salad for a complete meal.
• Experiment with different herbs and spices in the tomato sauce to customize the flavors to your liking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jain Vegetarian Bacallà a la Llauna hot, garnished with fresh basil leaves and accompanied by a side of steamed rice or crusty bread.

Presentation advice

Arrange the grilled tofu or tempeh on a plate, drizzle the tomato and herb sauce over it, and sprinkle with chopped fresh parsley for an appealing presentation.