Roasted Tofu with Cabbage & Corn Bread Crumble


This roasted tofu with cabbage and crispy bread crumble is THE perfect holiday dinner dish. It is so delicious and was actually my Christmas dinner dish. As it is packed with Portuguese flavors it really reminds me of traditional Portuguese holiday dishes, which makes it the ideal Christmas recipe for me.

Watch how to make this recipe, right here:
What can I use to replace the Portuguese cornbread or “broa de milho”?

The Portuguese cornbread is a traditional bread made with cornflour, with a thick and crunchy crust and a slightly moist golden inside. It has nothing to do with the well known sweet cornbread. It is salty but slightly sweet at the same time, and I would dare to say this is my favorite Portuguese bread. And I have to be honest, during cold times there’s nothing better than eating traditional and local foods, so this is why I couldn’t leave this bread out of this dish. If you can’t find cornbread you could substitute it with any crusty rustic whole-grain bread. For best results, you want to use a dense bread with a thick and crunchy crust. Or you could also try to bake a traditional Portuguese cornbread at home. I have to be honest, I’ve never tried to bake a cornbread before but these two recipes seem like really good ones:

Portuguese Corn Bread from
Portuguese Corn Bread from

Other Holiday dishes you might enjoy:

Abóbora Manteiga Com Recheio Balsâmico Vegan
Papas de Abóbora
Wholesome Breakfast Quinoa Porridge
Aveia Adormecida de Tarte de Abóbora
Latte de "Biscoito de Gengibre"

Roasted Tofu with Cabbage and Crispy Bread Crumble

Delicious and Christmasy tofu with sauteed cabbage, crispy Portuguese cornbread crumble, and roasted sweet potatoes. A vegan remake of the traditional Portuguese codfish with "migas".
Porções 2 pessoas
Tempo de Preparação 25 minutes
Tempo de Confeção 45 minutes
Tempo de Descanso 2 hours
Tempo total 3 hours 10 minutes


Marinated Tofu

  • 250 g regular to extra-firm tofu pressed and drained
  • Juice of half a lemon
  • 3 dentes de alho esmagadas
  • 1 c. de sobremesa pimentão doce
  • 1 c. de sobremesa sea salt
  • Half tsp cumin
  • Half cup white wine
  • 2 c. de sopa azeite
  • Pimenta a gosto

Sautéed Cabbage

  • Half a cabbage 500g, white, pointed, savoy, or green cabbage
  • Salted boiling water
  • 1 c. de sopa azeite
  • 2 crushed garlic cloves
  • Salt and pepper to taste

“Migas” – Portuguese Corn Bread Crumble

  • Small bunch parsley
  • 100 g broa-de-milho if needed, make sure it is gluten-free
  • 1 c. de sopa azeite
  • Salt and pepper to taste


Marinated Tofu and Roasted Sweet Potato

  • Wrap the tofu in a few paper towel sheets and place it in a flat dish.
  • Put something heavy on top, like a skillet or a large can of food, and let the tofu rest for 1 to 2 hours.
  • Prepare the marinade, adding and mixing in a bowl the lemon juice, crushed garlic cloves, paprika, sea salt, cumin, white wine, olive oil, and pepper.
  • Cut the tofu into 1 cm thick slices and place it in a large shallow baking dish.
  • Pour the marinade over the tofu and leave it to rest for at least 1h. If you have the time leave the tofu to marinate for 2h or more.
  • When the tofu is marinated, pre-heat the oven to 200ºC and wash, peel and cut the sweet potatoes and add them to the tray.
  • Coat the sweet potatoes with the marinade and add some more rosemary, salt, and paprika.
  • Roast the tofu and sweet potatoes for about 40 minutes, and flip the tofu slices and potato cubes halfway through.

Sautéed Cabbage

  • While the tofu cooks, let’s prepare some cabbage with bread crumbs.
  • Wash and chop the cabbage and boil it in salted water for a few minutes.
  • Add the crushed garlic cloves to a frying pan, along with some olive oil, and join the cabbage.
  • Season the cabbage with salt and pepper and let it soften for about 5 to 7 minutes.

Bread Crumble + Assembling

  • To prepare the bread crumble, process the parsley bunch, cornbread, olive oil, and salt and pepper until you have a crumbly mixture with some remaining big chunks.
  • When the sweet potatoes are cooked, cover the tofu with the cabbage, like a tofu toast, then add the bread crumbs on top, and put it again in the oven for about 5 minutes, so the bread crumbs get crispy.
  • Now enjoy!
Autor: Ana Rebelo
Pratos: Prato Principal
Cozinha: Portuguesa
Tags: Christmas, Comfort food, Dairy-free, Egg-free, Fall, Gluten-free, Healthy, Lactose-free, Vegan, Winter

Adoro ver as vossas recriações das receitas do Zest. Se experimentarem esta receita não se esqueçam de fotografá-la e marcar @zest.andthecity no Instagram ou usar o hashtag #zestandthecity, para ver os vossos remakes. Juntem-se à nossa comunidade no InstagramFacebook e no YouTube! Beijinho, Ana


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