Spanish Tofu Omelette
Submitted by joi
A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.
YIELD
3 servingsPREP
5 minCOOK
20 minREADY
30 minAll the soul of a Spanish tortilla, none of the eggs.
Soft tofu gets blended smooth with tomato, flour, turmeric, oregano, and nutritional yeast to create a batter that looks and cooks remarkably like beaten eggs. It gets poured over sautéed potatoes, onion, garlic, and green pepper, then cooked low and slow until set.
The turmeric gives it that classic golden color, and the nutritional yeast adds a savory, almost cheesy depth.
Serve it with salsa for a vegan brunch that even egg lovers will reach for.
Pro Tips
- Blend the tofu mixture until completely smooth. Any lumps will show up in the finished omelette and throw off the texture.
- Cook on very low heat with the lid on. This isn’t a quick flip situation. Patience gives you a set, custardy center.
- Make sure the potatoes are fully cooked through before adding the tofu batter. Undercooked potato in an omelette is not a good time.
- Pat the tofu dry before blending. Excess water makes the batter too thin and the omelette won’t set properly.
Ingredients
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 mins.
In the meantime, blend the reamaining 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 mins.
Serve with salsa.
Comments
