Vegan Tortilla

Ingredients

• 600 g mostly firm potatoes
• 1 large onion
• 2 tbsp plant oil
• 300 g silken tofu
• 45 g chickpea flour
• 2 tbsp corn starch
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp pepper
• Kala Namak
• 60 ml plant drink (plant milk)
• Turmeric powder

Instructions

1. 1.

   Peel, halve and slice potatoes thinly. Cover potato slices with water and parboil for 4–5 minutes. Meanwhile peel, halve and slice the onion.

2. 2.

   Heat 1 tbsp oil in a pan and sauté onion and potatoes for 5–7 minutes. While that cooks, blend silken tofu, chickpea flour, corn starch, salt, garlic powder, pepper, Kala Namak, plant milk and turmeric in a blender until smooth to make the "egg".

3. 3.

   Combine potato mixture with the "egg" in a bowl. Heat remaining oil in the pan.

4. 4.

   Add the potato mixture to the pan, cover, and cook over medium heat for 10–15 minutes.

5. 5.

   Flip the vegan tortilla and fry for another 2–3 minutes.