Vegan Potato and Tofu Tortilla
- 38 min
- β β¬2.51
- 2 servings
- Easy
Main ingredients: firm tofu, potatoes, onion, and soy milk. Allow about 38 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
- blender
Prepare
Slice the potatoes thick and the onion
Slice the potatoes 4 mm thick and the onion into thin strips. Roughly crumble the tofu.
Cook
Heat 2/3 of the listed rapeseed oil
Heat 2/3 of the listed rapeseed oil. Cover and cook the potatoes and onion over medium heat for 12β14 minutes until tender, turning occasionally.
Blend the tofu
Blend the tofu, soy milk, cornstarch, nutritional yeast, iodised salt, and pepper until smooth.
Pour the tofu mixture over the potatoes
Pour the tofu mixture over the potatoes. Run the remaining oil around the edge, cover for 8 minutes, carefully turn, and cook for 4 minutes more.
Finish
Let the tortilla set
Let the tortilla set for 3 minutes, cut into six wedges, and divide between the serving plates.
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Creamy Beetroot White Bean Pasta
Black Bean Sweet Potato Quesadillas
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Recipe from VegPlan Β· https://vegplan.app/recipes/vegan-potato-tofu-tortilla
