Spanish Tofu Omelette

Ingredients (Serves 4)
Hard tofu………………….. 3 packs
Potatoes…………..………. 2 medium-sized
Red pepper…………..…… 1
Broccolli…………………… 1 floret
Garlic………………………. 2 cloves
Soy mayo…………………. 5 dessert spoons
Soy sauce………………… 1 dessert spoon
Turmeric…………………… pinch
Salt…………..…………….. pinch
Black pepper……………… pinch
Olive oil …………………… dash

Method


Cut the tofu into large chunks, then heat in a microwave for 2 minutes. Leave to stand for 10 minutes, or so to drain. Repeat until most of the water has gone, and the tofu is firm.


Meanwhile, vut the carrot finely, dice the red pepper, cut the broccoli and cut potato in half then slice into 1.5mm thick pieces.


Lightly steam the broccoli and potato (they must remain a little hard).


Heat the olive oil in a frying pan and add the garlic, followed by red pepper, broccolli, salt&pepper.


Mash the tofu finely with your hands. Add to the frying pan along with turmeric, soy mayo, sauce, seasoning. Cook until water has gone completely.


Prepare a container to use as a mould (about 15cm x 10cm). Spread the entire inside lightly with olive oil. Put the cooked mixture from 5 into this container. Push down into the mould, making sure to remove air and leave the top flat.


After the mixture has cooled, turn over the mould into a plate. Cut and serve with garnish of your choice.

About Agizzy
I love veggie cooking, and want to share my recipes with everyone.

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