Tortilla Cake

The tortilla is a traditional breakfast dish in Spain. It is a large quiche like pie made with eggs, potatoes, and olive oil. I knew when I saw it that I could veganize it with chickpea flour and tofu. And it came out incredible! This is a light and fluffy tortilla cake with the great savory flavors as a Spanish tortilla, minus the eggs, and completely healthy. Feel free to add more tofu scramble to the inside and make it heavier if you want it moist. You could also improvise on the veggies added. This is such a wonderful year round dish, for breakfast, or for a side to your lunch or dinner. Dip it in herbs and olive oil, pesto, tomato sauce, or vegan butter. I felt satiated for hours after eating it and my friends devoured it pretty fast. It was a hit, don’t miss out on this easy recipe.

Tortilla Cake

Tortilla Cake
  • 1/2 block tofu (best when frozen in package, thawed for a day in the refrigerator, then all the liquid squeezed out before crumbling)
  • 1 diced summer squash
  • 1 diced small to medium sweet or white potato
  • 2-3 cloves garlic
  • Cake
  • 4 cups chickpea flour
  • 2 cups warm water
  • 1/4 cup olive oil or coconut oil
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • optional; 1 tbsp paprika or other herb of liking
  • 1 tbsp coconut sugar
  • springy of fresh herbs of choosing (basil, cilantro, oregano, thyme, dill, sage, or rosemary)
  • generous salt and pepper

Put the oven on 350F.

Crumble the tofu and fry it in a little oil on medium heat with the vegetables and garlic until its light golden. Put to the side.

Combine the cake ingredients and fold. Add the cooked vegetables and fold again. Pour into a small cake pan and bake for 30-35 minutes.

Tortilla Cake
Tortilla Cake
Tortilla Cake
Tortilla Cake

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