Bacalhau Gomes sá with Tofu Skin

Bacalhau Gomes sà is a traditional Portuguese dish made with codfish and eggs. It is a staple during Christmas eve and during the lent period when meat is forbidden among Catholics. The saltiness of cod combined with the crunchy potatoes and the softness of scrambled eggs. The Portuguese believe there are 365 different ways of making codfish (Bacalhau a Bras), one for each day. Today, I will share a vegan version made with Tofu skins, which is equally delicious and meaty as traditional Bacalhau à Brás. 

What is Tofu Skin?

Although popularly known as tofu skin or bean curd, Yuba is soybean milk skin. It is made by boiling soy milk and then removing the sheets from the top layer of milk. Tofu skins have a meaty taste and a chewy texture, similar to a steak cooked medium-rare. Like tofu, the skins also absorb the flavor of the gravy sauce and hence are an apt substitute for meat-based gravy dishes.  The tofu skin gives this Vegan Bacalhau a Bras a codfish-like meaty texture and salty taste.  You can shred it into small pieces as they traditionally do, but i have kept it whole.

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