It is useful to have two frying pans or a frying pan and a wok for the final stages of the recipe.
Chop half the potatoes into rough pieces, boil until soft and set aside.
Dice the onion (and garlic if using it), lightly fry with sunflower oil (or water) and set aside
Finely slice the remaining potatoes – you want them to have dimensions roughly similar to a 50p coin. Fry lightly in sunflower oil (or water) until soft and slightly browned and set aside.
Sieve the gram flour into a large mixing bowl and add the water. Beat lightly with a balloon whisk until smooth.
Mash the boiled potato, adding some olive oil. Gently whisk this mixture into the gram flour mix.
Add the onions and sliced fried potato to the mixture (and chive/sun-dried tomatoes/olives etc. if using them); gently mix all together.
Oil a frying pan (or wok) well – including the edges – and make sure there is a little oil on the bottom surface; heat on a medium flame.
Add all the mixture to the frying pan, gently moving side to side to allow settling. Cook on a medium flame for 5 minutes. Use the other frying pan/wok to turn the tortilla over after 5 minutes and cook the other side for the same length of time. Repeat these steps if necessary, for shorter increments until the surface is a lovely crisp golden brown.
We had a wonderful time running the Big Veggie Brunch last week as part of National Vegetarian Week in Todmorden, offering free vegetarian and vegan breakfast foods to all. One of the most popular dishes was Andrew’s scrambled tofu. Here is the recipe for you to try it yourself!
Large block of plain tofu (cheaper stuff, e.g. from Chinese supermarket, works better for scramble due to higher water content)
Scramble the tofu using a fork on a chopping board (or directly in a wok)
Heat in a large wok and mix in 1 tablespoon of oil
Heat on a medium flame for approximately 12 minutes, stirring often, until most of the water has evaporated and it has started to (very, very slightly) brown. The consistency should look like scrambled egg.
Stir in 1 tablespoon soy sauce, 1/3 teaspoon ground turmeric and other seasoning (e.g. ground salt/chilli/garlic) to taste
The yellow colour of turmeric with the salt of the soy sauce helps to make this look and taste a bit like scrambled eggs (but better, in our opinion). Feel free to change the flavours to whatever you like, perhaps Mediterranean herbs or Chinese five-spice.
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