VEGAN OMMELETTE CHALLENGE! That's the video for this Sunday. Romi lost in the previous challenge and faces a challenge that will make it difficult for her to cook her “green omelette” while Sara tries to conquer Romi with her “smoked omelette”. Who do you think deserves to win this time? Here we leave you the written recipes:
SARA OMELETTE: SMOKED TOFU OMELETTE:
INGREDIENTS:
420g steamed potatoes
80g red onion
Pinch of salt
Tofu marinade:
100g firm tofu
2 tablespoons of EVOO
3 tablespoons soy sauce
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground white pepper
binder:
60 g of chickpea flour
120 ml of water
1 tablespoon apple cider vinegar
· Start by marinating the tofu: Cut into cubes and mix with all the ingredients in a bowl and set aside.
· On the other hand, fry the onion in the pan and add the potatoes. Cook for 10 minutes or until golden brown.
· With the same pan you are going to cook the marinated tofu until the liquid evaporates.
· Add the tofu to the potatoes and mix well.
· Make the binder by mixing all the ingredients in another container and mix with a few rods until there are no lumps.
· Add this mixture to the potato mixture and stir to mix everything together.
· Heat a little EVOO in a pan about 20 cm in diameter.
· Pour all the mixture and compact with a spoon at the bottom.
· Cook moving the pan from time to time.
· Flip the tortilla using a flat plate and cook the other side with a little EVOO.
· Sara accompanied this tortilla with pink sauce (vegan + ketchup), kalanamak salt and chopped coriander.
ROMI'S OMELETTE: VERDECILANTRO OMELETTE:
INGREDIENTS:
420g steamed potatoes
85g white onion
1 clove garlic
Pinch of salt
binder:
60g frozen spinach
1 small handful of fresh coriander
1 clove garlic
1 tablespoon apple cider vinegar
50 g of chickpea flour
100 ml of water
1 tablespoon of EVOO
1/2 teaspoon salt
· Begin by preparing the binder. Simply place all the ingredients in a jar and blend until you have a green sauce.
· On the other hand, brown and poach the onion and the chopped garlic with a little EVOO.
· Add the potatoes and cook for about 10 minutes, until lightly browned.
· Remove and let stand 5 minutes.
· Add the binder and mix well.
· Heat EVOO in a pan about 20 cm in diameter and pour the entire mixture, compacting it to the bottom.
· Move from time to time so that it does not stick and turn it over, using a flat plate.
· Add a little EVOO and cook on the other side.
· Romi served it accompanied by veganesa, kalanamak salt and a little chopped coriander.
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