Vegan Spanish Omelette
A vegan take on the traditional Spanish tortilla featuring tofu, potatoes, and onions that creates an eggy texture without breaking any actual eggs.
mediterraneanmainbreakfast
⚠ Contains allergens
soy
Ingredients
- 3 tablespoon olive oil
- 1 onion— peeled and finely diced
- 650 g potatoes— waxy variety like Maris Piper, peeled and cut into 1/2 inch cubes
- 5 tablespoon water
- 280 g tofu, extra firm— or use firm tofu and halve the soy milk amount
- 260 ml soy milk— unsweetened and unflavoured
- 4 tablespoon vegan butter— melted
- 3 tablespoon white rice flour— rice starch, not glutinous rice starch
- 1 tablespoon potato starch
- 1 teaspoon fine sea salt
- 1/2 teaspoon kala namak (black salt)
- 2 tablespoon chives— finely chopped
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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