Vegan Potato and Tofu Tortilla
- 38 min
- β β¬2.51
- 2 servings
- Easy
firm tofu, potatoes, and onion: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
- blender
Prepare
Slice potatoes and crumble tofu
Slice the potatoes 4 mm thick and the onion into thin strips. Roughly crumble the tofu.
Cook
Heat rapeseed oil
Heat 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 for 3 minutes
Let the tortilla set for 3 minutes, cut into six wedges, and divide between the serving plates.
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