Vegan Tiborna de Bacalhau
Tiborna de Bacalhau is a classic Portuguese staple: thick rustic toast topped with flaky salt cod, ripe tomatoes, olives, garlic, and olive oil. This fully vegan version replaces the fish with plant‑based ingredients that mimic its texture and savoury depth, keeping all the bright, bold, rustic flavour of the original — with no seafood, dairy, or animal products at all. Perfect as a tapa, light lunch, or starter.
Shared by mala
Time
20 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Base;
- 4 thick slices rustic Portuguese bread or sourdough
- 3–4 tbsp extra virgin olive oil
- 2 garlic cloves (1 whole clove for rubbing, 1 minced)
- #Vegan “Cod” Topping;
- 200 g hearts of palm, shredded king oyster mushrooms, or firm tofu (pressed and flaked)
- 1 tbsp seaweed flakes or dulse (for authentic ocean flavour)
- 1 ripe tomato, diced.. 8–10 black olives, pitted and halved.. 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste.. Squeeze of lemon juice
👩‍🍳 Instructions
- 1
Prep the “cod”: Sauté your chosen plant‑base in 1 tbsp olive oil with minced garlic and seaweed flakes for 3–4 minutes until tender and aromatic. Season lightly and set aside.
- 2
Toast bread: Brush bread with olive oil and toast until golden and crisp. While warm, rub one side lightly with the cut garlic clove.
- 3
Assemble: Pile the warm plant‑based mixture generously onto each toast. Top with diced tomato, olives, and fresh parsley.
- 4
Finish: Drizzle with plenty of extra olive oil, a squeeze of lemon, and a pinch of salt and pepper. Serve immediately while warm.