Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes, then cut it into 1 cm thick slices and marinate it in a bowl with 2 tablespoons of olive oil, 2 teaspoons of smoked paprika, 2 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper for at least 20 minutes.

2. 2

   While the tofu marinates, heat 3 tablespoons of olive oil in a large skillet over medium heat, then add 1 chopped medium onion and 1 bay leaf, cooking until the onion softens for about 5-7 minutes.

3. 3

   Add the remaining 2 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then add 200 grams of crumbled gluten-free cornbread and toast it lightly for 3-4 minutes, stirring frequently.

4. 4

   Pour in 1/2 cup of vegetable broth and 2 tablespoons of white wine vinegar, stirring well to combine with the cornbread mixture, letting it absorb the liquids for about 2-3 minutes to form the migas.

5. 5

   Grill the marinated tofu slices over medium-high heat on a grill pan or outdoor grill for 4-5 minutes per side, until deeply golden brown with smoky char marks, ensuring the tofu is cooked through and slightly crispy.

6. 6

   Stir 200 grams of fresh spinach into the migas mixture, cooking until the spinach wilts down for 2-3 minutes, then remove the bay leaf and taste, adjusting seasoning with additional salt and black pepper as needed.

7. 7

   Arrange the grilled smoked tofu slices on a serving platter and serve immediately with the warm cornbread and spinach migas, optionally drizzling with 1 teaspoon of piri-piri sauce for an extra kick.