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.
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