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Peta Spanish Tofu Omelette

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Submitted by chinaeyes

PETA Spanish tofu omelette is a vegan take on tortilla española with soft tofu, potato, onion, and green pepper. No eggs, no dairy, ready in 30 minutes. Served with salsa.

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

This is a vegan riff on tortilla española, the classic Spanish potato omelette, rebuilt for egg-free kitchens. The inspiration comes from PETA cookbooks, and it delivers the same hearty potato-and-onion satisfaction without anything from a chicken.

The base pan work is straight Spanish technique. Garlic, chopped onion, sliced potato, and diced green bell pepper sauté in olive oil (or water for an oil-free version) until the potato is tender, about 10 minutes. That slow softening is the whole trick. Undercooked potato kills a tortilla.

Meanwhile, the egg replacement blends smooth in a blender: soft tofu, chopped tomato, a touch of flour for binding, turmeric for that eggy yellow color, nutritional yeast for savory umami depth, oregano, salt, and pepper. The blended mixture pours over the vegetables in the pan, covered, and cooks low and slow until set. About 10 minutes of gentle heat firms the tofu into an omelette-like slab. Serve with salsa on top.

Kitchen Tips

  • Pat the tofu very dry before blending. Water in the tofu keeps the mixture from setting and makes for a soggy omelette.
  • Slice the potatoes thin (about ⅛ inch) so they cook through in 10 minutes. Thicker slices leave the center raw.
  • Use a lid throughout the final cook. The trapped steam is what sets the tofu mixture evenly top to bottom.
  • Don’t stir once the tofu mixture is in the pan. Like a real tortilla, this one needs to set as a single piece.

Variations

  • Add spinach: Fold a handful of baby spinach into the hot pan before adding the tofu mixture for extra greens.
  • Smoky pimentón: Add ½ teaspoon smoked paprika to the vegetables for a more Spanish profile.
  • Chorizo style: Add ¼ cup crumbled vegan chorizo or tempeh for a heartier bite.

Ingredients

1 15
TABLESPOON ML OLIVE OIL
or water
1 1
CLOVE CLOVE GARLIC
minced
1 1
SMALL SMALL ONION
chopped
1 1
MEDIUM MEDIUM POTATO
sliced
¼ 0.3
EACH EACH GREEN BELL PEPPER
diced
1 1
SMALL SMALL TOMATO
chopped
¼ 1.3
TEASPOON ML OREGANO
1 453.6
POUND G TOFU
soft, patted dry
¼ 1.3
TEASPOON ML TURMERIC
1 5
1
X SALT AND BLACK PEPPER
to taste *

Directions

In a frying pan over med heat, heat the oil or water and sauté the garlic, onion, potato, and green pepper until the potato is cooked, about 10 minutes.

In the meantime, blend the reamining ingredients in a blender until smooth.

Add the tomato and tofu mixture to the pan and cook, covered, over a very low heat until the omelette is set, about 10 minutes.

Serve with salsa.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 541 44% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrate 15g 15%
Dietary Fiber 9g 35%
Sugars g
Protein 82g
Vitamin A 16% Vitamin C 46%
Calcium 158% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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