Monday, July 19, 2010

Vegan Spanish Omelette

7 potatoes, peeled and diced
1 onion, chopped
¼ cup olive oil
1 package silken tofu
1 tsp turmeric
2 cloves of garlic, chopped
1 tsp each salt and pepper
¼ cup roasted red peppers
½ cup pitted black olives
1 tomato, sliced
1 tbsp dried basil
more salt and pepper to taste

Boil potatoes until mostly tender

Fry onion in olive oil until tender, add boiled potatoes and fry for another minute or two.

With a blender or food processor, mix tofu, turmeric, garlic, salt and pepper.

Place potato and onion mixture in a baking pan and pour tofu mixture over top.

Mix in olives and roasted red peppers.

Top with tomatoes, sprinkle basil and some salt and pepper over top.

Bake at 400 degrees for about one hour.


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