Vegan Mofo; tortilla española; con patata, cebolla y tomate

Spanish Omlette

 

 

This experiment was a total success - what a happy surprise, even my ovo-veg bf was impressed and wanted to eat more.

I developed recipe from a rough idea of; scrambled tofu I made years ago, recipe books I’ve read, and what I imagine is in a non-vegan Spanish Omelette. I read the difference between and omelette and a Spanish omelette is the oven grilling, so what about a frittata? I won’t get caught up in the specifics, but this did go in the oven/grill so it’s all good, right?

I started with the potato, onion and tomato and created the tofu mix while the potato was cooking, I leave the skins on for extra taste and fiber, peeling isnt cool.

My basic idea was to add spices to the tofu that I thought would make it taste good and nothing over powering. Cheesy flavour from Nutritional Yeast. Garlic and onion powder were recent discoveries and great to set up the savoury flavour in this, I had Paprika in the spice rack, but splash out on Spanish paprika if you wish. The Turmeric was mostly for colour, but also gives an earth taste.

I’ve been having serious mustard cravings, so tone it down if you are less of a fan. I tasted as I went and adjusted to taste. I could have spiced this up a little more, but honestly it had a good kick already. This Tofu mix could be used as a dip or spread as well, so pull some out to use later if you like the taste.

I would love to try this again with some Chorizo pieces, which are usually quite oily, so would require a reduction in oil.

Almost managed to turn it out on the plate perfectly...

Ingredients;

Sliced onion
Cooked Potato cubed
Sliced tomato
I pack Tofu
3 Spoonfuls of Engevieta, Nutritional Yeast
1 teaspoon Olive oil/ Tomato oil (from a jar of sundried tomatoes)
Soya milk
¼ teaspoon Mustard powder
¼ teaspoon Mustard
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Paprika
¼ teaspoon Tumeric
Salt and pepper

Method

Fry onion on a high heat in a little oil until lightly brown, add cooked potato and brown the edges, add the tomato slices in for a minute and season with salt and pepper.
Pour Tofu mixture into pan and fold into with other ingredients; let this cook whilst stirring to cook the tofu mixture, like you would with scrambled tofu.  When it starts feeling more firm, at least 10 minutes, leave it to become solid on the bottom. Pop this under the grill with a few sprays of cooking oil to let it crisp up.
Shake the pan to loosen the Tortilla.
Check by eye and when its browned up; Turn out onto a plate (carefully) and slice up.

Serve with a nice big dressed salad, or a hearty breakfast with Baked Beans and toast.

Vegan 1st; Oyster Sauce and Toasted Sesame Oil

Before I left for travelling my aunt kindly bought me a bottle of Vegan Chinese style Oyster sauce. with the recent success of marinated tofu, I decided to make a dinner having another go at the tofu.

I also picked up some Toasted Sesame Oil, in the spirit of trying new things.



Tofu Veggies and brown rice



I made a HUGE stir fry, so dinner for 2 and lunch for 2 sorted! I was amazed at how much of a Punch of flavour the Toasted Sesame Oil gave to the stir fry. Ive never used it before, but a few drops gives a strong slightly chinese taste. 

 

I loved the Mushroom sauce, it was rich, full of flaour and not over-sweet. I have used mushroom sauce once before, in Thailand at the cooking school, I think we used it for Pad Thai.

 



Huge Bowl of Veggies



Stir frying the Veggies





Yummy Sauce

Tofu...in a Brownie?

When I first read in PPK’s Vegan Cookies Invade Your Cookie Jar the Recipe for Deluxe Cocoa Brownies I marked this page for things to bake. When collecting the ingredients I was so intrigued to see the ingredient is TOFU! I love waiting till someone has their first bite before I tell them there is Tofu in the Brownies.




This is a brilliant recipe and makes a lovely moist, rich, crumbly brownie.

I usually serve this straight up, without any topping, but occasionally throwing in some chunks of chocolate, I’ve been eyeing up the Chocolate Chip Cream Cheese Brownies for next time.