Friday, 19 August 2011

Vegan Tortilla Patata aka Vegan Spanish Omelette

This is pretty much Isa Chandra Moskowitz's recipe from Vegan With A Vengeance, which is my favourite cookbook!

The tofu mixture would probably be very nice in a quiche, and of course you could perhaps roast some peppers with the potatoes and onions, or add vegan sausage or bacon. Infinite possibilities!

Tortilla Patata
Serves 4-6
2 - 3 large potatoes
1 onion
tofu mixture
2 packs cauldron tofu
soya milk
2 - 3 cloves garlic
1tsp smoked paprika
1tsp salt
1tsp turmeric
1/2tsp freshly ground pepper
1/2 tsp chilli powder/cayenne pepper
2 - 3 tbsp nutritional yeast (optional)
1/2 tsp liquid smoke (optional)

You need enough potato to have a thin(ish) layer covering the pan. Bake in oven at 180C with 2 - 3 tbsp olive oil until soft but not too coloured. In the meantime prepare tofu mixture in food processor. Add soya milk and blend until a thick yoghurt consistency. You can taste mixture for seasoning, if lacking salt, can add more, or add soya sauce.

Bake until golden brown and springy to touch, approx 40 minutes. Serve with salad and crusty bread.
Tastes even better cold.

1 comment:

  1. This looks absolutely incredible. I never think of broccoli in rice.