Vegan Codfish with Tofu Skins

Bacalhau Gomes Sá is a traditional Portuguese dish that originally features codfish and eggs, traditionally served during Christmas Eve and Lent. The Portuguese say there are 365 ways to prepare codfish (Bacalhau), one for every day of the year. In this sentient adaptation, tofu skins replace codfish to provide a meaty texture, combined with crispy potatoes and a special creamy coconut sauce instead of traditional milk-based béchamel sauce.

What is Tofu Skin?
Although commonly known as tofu skin or bean curd sheets, Yuba—soybean milk skin—is formed by gently boiling soy milk and removing the delicate sheet that forms on its surface. Tofu skins have a chewy, substantial texture and absorb flavors beautifully, making them a perfect substitute in gravy-based dishes. In this recipe, we keep the tofu skin whole to maintain its firm, satisfying texture that mirrors the original codfish preparation.