Tofu à Brás

Divide the tofu into 2 pieces, one 200 g and one 100 g.

Grind the larger piece of tofu in the grinder or with the magic wand and add a tablespoon of brewer's yeast, black pepper, fresh parsley leaves, vegetable cream, a half-full tablespoon or 3 tsp. turmeric, a tablespoon of chopped onions, a clove of fresh garlic and sea salt to taste. Grind everything until creamy. Reserve.

On a plate, crush the smaller piece of tofu with a fork and mix in the other tablespoon of brewer's yeast, a pinch of garlic powder, salt and a teaspoon of turmeric. Let this preparation have some texture.

Peel the potatoes, wash them and cut them into sticks. Spread on a baking sheet lined with parchment paper, drizzle with a drizzle of olive oil and season with a pinch of sea salt. Bake at 200 ° C for 15-20 min or until potatoes are tender. Remove from the oven and set aside.

In a skillet, sauté a sliced onion in a drizzle of olive oil until tender.

Add the two tofu preparations and the baked potatoes and stir. If it is too thick, pour some water. Add more water as needed.

When the tofu begins to brown, add fresh chopped parsley to taste and cook for 2 more minutes.

Remove from heat and serve, garnished with black olives to taste.