To make an omelette vegan is not easy. A lot of people uses chickpea flour, which is more like a pancake than a tortilla.
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In place of a flour base, the mass of this tortilla vegan made with tofu and cook until lightly browned and fluffy, giving it the appearance, the taste and texture of a tortilla traditional without the animal products.
Ingredients
For the mass of the tortilla
- 1 shallot minced
- 400 grams of tofu, medium, drained
- 3 tablespoons of nutritional yeast
- 2 tablespoons olive oil or avocado oil + more for cooking
- 2 teaspoons of garlic powder
- ½ Tsp turmeric
- ½ Teaspoon of bullion vegetables
- 1 teaspoon black salt
- ¼ Teaspoon black pepper
- 3 tablespoons rice flour
- 1 tablespoon cornstarch
- ¼ – ½ Cup of soy milk (as needed for consistency)
- Salt and pepper to taste
Instructions
For the mass of the tortilla
- Heat a small amount of olive oil in a small saucepan over medium-high heat.
- Add the onions.
- Cook 3 to 5 minutes.
- In a blender large, add:
- Cooked onion, Tofu, nutritional Yeast, olive Oil, Garlic powder, Turmeric
- Grind until you get a smooth paste, adding a little bit of soy milk if necessary to facilitate mounting. Scrape the sides to make a mixture smooth and homogeneous.
- Incorporate the cornstarch and broth.
- Stir for a few seconds.
- Add the rice flour.
- Stir for a few seconds.
- Add the salt and the black pepper.
- Stir again, scraping down the edges.
- If necessary, add a small amount of soy milk until the mixture is the consistency of the mass of the pancakes.
- Let stand while you prepare the filling for tortillas.
Ingredients
For the filling of the tortilla
- 2 tablespoons butter vegan or cooking oil preferred
- ½ Cup vegan cheese
- 2 cloves garlic, minced
- 4 cups of sliced mushrooms
- 2 cups of spinach tender
- 1 shallot minced
Instructions
For the filling of the tortilla
- Heat the oil vegan over medium heat in a medium skillet.
- Add:Garlic, Shallot, Mushrooms
- Saute until the mushrooms are golden brown.
- Add the vegan cheese and spinach.
- Cook until the spinach leaves are tender.
- Remove from the heat and set aside.
To make the tortilla
- In a large nonstick frying pan, heat the butter vegan or oil of your choice over medium heat.
- Add the mass of the tortilla, and use a spatula to spread it out so that it completely covers the bottom of the pan.
- Cover and cook for 5-8 minutes or until the top is dry.
- With a spatula, loosen the tortilla and carefully flip it to the other side.
- Cook other side for 2 minutes.
- Add the stuffed tortilla in half and fold the other side over the filling.
- Place on a platter and garnish with the scallions.
- Repeat with the remaining dough and filling.
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