Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "245e808c80654947ace0909887547b14",
    "updated": "2025-05-06T09:23:54.173Z",
    "title": "Tofu Omelets",
    "subtitle": null,
    "description": "There's something about an omelet that says, 'It's the weekend, dig in!' Get ready for a day that's all your own! What can you expect from a tofu omelet? While it’s not an exact replica of an egg omelet, it is delicious in its own right. Chickpea flour adds fluffiness and a subtle egg-like flavor. Nutritional yeast contributes both a golden color and a savory depth. Turmeric completes the transformation with a bright yellow tone. And finally... black salt enhances the overall flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "garlic cloves (optional).",
          "silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu; nasoya brand is recommended",
          "nutritional yeast",
          "olive oil",
          "turmeric",
          "fine black salt, plus extra for sprinkling (optional).",
          "chickpea flour",
          "arrowroot or cornstarch"
        ]
      }
    ],
    "instructions": [
      "If using, finely chop the garlic in a food processor.",
      "Add the tofu, nutritional yeast, olive oil, turmeric, and black salt. Blend until the mixture is smooth.",
      "Add the chickpea flour and arrowroot, then blend again for about 10 seconds until well combined.",
      "Scrape down the sides of the processor bowl to ensure everything is evenly mixed.",
      "Preheat a large, heavy-bottomed nonstick skillet over medium-high heat.",
      "A well-seasoned cast iron skillet works well, or use a standard nonstick pan.",
      "Lightly grease the pan using cooking spray or a thin layer of oil. Less oil helps achieve nice brown speckles on the omelet.",
      "Use a large skillet to allow enough space to spread the batter and flip the omelet easily.",
      "Avoid small pans like an 8-inch omelet pan; a minimum of 12 inches is ideal.",
      "Pour the batter into the skillet in 2-cup increments.",
      "Using the back of a spoon or a rubber spatula, spread the batter into approximately 6-inch circles. Perfect circles are not necessary.",
      "Gently fill in any rips or holes as you spread the batter without pressing too hard.",
      "Cook the batter for about 3 to 5 minutes before flipping.",
      "The top should dry and turn a matte yellow when ready to flip.",
      "If the omelet seems fragile, allow it to cook a little longer.",
      "When ready, the underside will have light to dark brown flecks.",
      "Flip the omelet and cook for about one minute on the other side.",
      "Keep finished omelets warm on a plate covered with foil while you prepare the remaining ones.",
      "Fill the omelet with your choice of fillings, then fold it.",
      "Sprinkle a little extra black salt over the filled omelet, as some of its flavor fades during cooking."
    ],
    "notes_ingredients": "Soft tofu varies widely in water content, so some experimentation may be required. Some testers added up to 1/2 cup water successfully. To experiment safely, prepare smaller batches and have fun with it. For example, avoid experimenting when expecting guests or if feeling frustrated. Start by adding 1/4 cup water to the batter, then pour 2 tablespoons into the pan as a test. If the batter spreads and firms up while cooking, it's ready. If it remains in a mound, add up to 1/4 cup more water and test again.",
    "notes_instructions": null
  }
]