Ingredients
- 1 teaspoon oil
- 3/4 cup onion, diced
- 2 cups capsicum (red and green), diced
- 3/4 cup fresh tomato, diced
- 1 teaspoon chilli powder/mexican spice
- 1 tablespoon bragg's liquid aminos
- 1/2 cup tomato paste
- Dash of sea salt
- Dash of paprika
- 2 pounds or 4 cups mashed firm tofu, drained
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 teaspoon sea salt
- 1 tablespoon oil or tahini
- 1 cup grated potato
- 2 more teaspoons Bragg's
- 2 more teaspoons nutritional yeast
- Oil for cooking
Directions
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In a small saucepan, saute the onion in oil. When softened, add the peppers; then the diced tomatoes. Add chilli/mexican spice seasonings and bragg’s with the tomato paste, sea salt and paprika. Cook until vegies are tender and flavours blend, about 10-15 minutes. Set this sauce aside.
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Rinse and drain tofu and mash. Add the next 5 ingredients: yeast, spices and oil/tahini.
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Grate 1 cup of potato. Fry the potato in 1 tablespoon oil, the Braggs and nutritional yeast. Add cooked potato to mashed tofu and mix well. Batter should be firm.
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Coat the bottom of a large skillet with enough oil to cover the bottom completely. Fry the tofu batter. Flip while cooking (in sections) so it cooks all the way through and then press back together and continue cooking until browned and formed into an omelette shape.
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Allow to cool somewhat and solidify before flipping onto a serving plate. Warm the sauce and spread on top of tofu. Serve immediately.