Vegan Spanish tortilla

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I’m always on the lookout for ways to “veganize” foods that I enjoyed before I stopped eating animal products.  This is a recent discovery and I love it!  Tortilla is often served in tapas bars around Spain in small cubes but this is equally delicious served hot or cold with a big green salad.  It keeps well in the fridge for a couple of days and frequently pops up in our picnic hamper over the summer.

I’ve substituted the eggs for silken tofu flavoured with kala namak and nutritional yeast for a subtle “eggy” taste.  Although I adore the taste of turmeric I initially added it to this recipe for the colour as much as anything else.

(Serves 4)

  • 2 packs of silken tofu
  • Olive oil
  • 2 large potatoes (thinly sliced)
  • 2 teaspoons of ground turmeric
  • 3 teaspoons of dill (dried or fresh)
  • 1 teaspoon of ground kala namak (black salt)
  • 2 tablespoons of nutritional yeast
  • 2 teaspoons of smoked paprika
  • Sea salt and pepper to season
  1. Blend the tofu, turmeric, kala namak, nutritional yeast, dill, smoked paprika, salt, pepper and a drizzle of olive oil to a smooth consistency.
  2. Add a drizzle of olive oil to a non-stick frying pan and heat it up
  3. Add a layer of the tofu mix followed by a thin layer of potato
  4. Continue this process until all the ingredients are used up.  Make sure you finish with a layer of the tofu mix
  5. Put on a low heat for 40 minutes to cook through
  6. Finish off with a few minutes under a hot grill to brown off

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