A yummy alternative to the classical Spanish omelette from Spain. Discover what ingredients you need and a step-by-step guide on how to cook it.
Spanish omelette is one of the most famous
and symbolic of Spanish cuisine. In this vegan version, we replace egg with a
mixture of chickpea flour, soy drink and tofu, achieving a similar texture to
the traditional one.
INGREDIENTS
150 g of natural tofu
120 ml of soy drink
60 g of chickpea flour
4 potatoes
50 g of onion
Fine sea salt
Frying oil
DIRECTIONS
Put the oil in a deep pan and cook the potatoes over low heat,
until slightly golden. Put aside.
In a bowl, mix the soy drink, chickpea flour and salt until
there are no lumps.
Add the cooked potato and the shredded tofu to the mix.
Cook the mixture in a pan for 5-7 minutes on medium-low heat.
