Total Steps
15
Ingredients
14
Tools Needed
8
Ingredients
- 6 1/3 tablespoons extra virgin olive oil (divided)
- 1 pound Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into ⅛-inch-thick slices
- 1 medium onion, halved and sliced thin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 garlic cloves
- 1 pound fresh (not aseptically packaged) silken tofu
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1 teaspoon fine black salt (kala namak), plus extra for sprinkling
- 1/2 cup chickpea flour
- 1 tablespoon arrowroot or cornstarch
- 1 red bell pepper, chopped
- 1/2 cup frozen peas, thawed
Instructions
Step 1
Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon <a href="/DPSVTKVY">salt,</a> and pepper in large bowl until potato <a href="/3JDX2Q84">slices </a>are thoroughly <a href="/WRFN6T6X">separated </a>and <a href="/6BTCX64M">coated </a>in oil. <a href="/XZFHRHHF">Heat </a>2 tablespoons oil in 10-inch nonstick s<a href="/MYJ2HRB7">killet o</a>ver medium-high h<a href="/XZFHRHHF">eat u</a>ntil shimmering.
Step 2
<a href="/H3TYV2MZ">Reduce </a><a href="/XZFHRHHF">heat </a>to medium-low, add potato mixture to <a href="/MYJ2HRB7">skillet,</a> and set bowl aside without washing.
Step 3
Cover and cook, <a href="/DRM2WPZ4">stirring </a>with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of <a href="/XYDYJ832">paring </a>knife, 22 to 28 minutes (it’s OK if some potato <a href="/3JDX2Q84">slices </a>break into smaller pieces).
Step 4
Meanwhile, <a href="/6L7QNTJV">chop </a>garlic in a food processor, then add the tofu, nutritional <a href="/HF7TLMS7">yeast,</a> 2 tablespoons olive oil, turmeric and black <a href="/DPSVTKVY">salt.</a> <a href="/HGX4TB7D">Puree </a>until smooth. Add the chickpea flour and cornstarch and <a href="/HGX4TB7D">puree </a>again for about 10 seconds, until combined. Make sure to scrape down the sides. Add a bit of water (up to 1/4 cup), if necessary to make the batter pourable.
Step 5
Pour tofu batter into a large bowl.
Step 6
Using rubber spatula, <a href="/8M4FMXQ6">fold </a>hot potato mixture, red peppers, and peas into tofu batter until combined, making sure to scrape all potato mixture out of <a href="/MYJ2HRB7">skillet.</a>
Step 7
Return <a href="/MYJ2HRB7">skillet </a>to medium-high <a href="/XZFHRHHF">heat,</a> add remaining teaspoon oil, and <a href="/XZFHRHHF">heat </a>until just beginning to <a href="/QRT27MZS">smoke.</a>
Step 8
Add tofu-potato mixture and cook, shaking pan and <a href="/8M4FMXQ6">folding </a>mixture constantly for 15 seconds.
Step 9
Smooth <a href="/R34ZSY3M">top </a>of mixture with rubber spatula.
Step 10
<a href="/H3TYV2MZ">Reduce </a><a href="/XZFHRHHF">heat </a>to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden <a href="/D434P8MH">brown </a>and <a href="/R34ZSY3M">top </a>is lightly set, about 3-5 minutes.
Step 11
Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan.
Step 12
Slide tortilla onto large <a href="/ZJ3WDM5Q">plate.</a>
Step 13
Invert tortilla onto second large <a href="/ZJ3WDM5Q">plate </a>and slide it browned-side up back into <a href="/MYJ2HRB7">skillet.</a>
Step 14
Tuck edges of tortilla into <a href="/MYJ2HRB7">skillet </a>with rubber spatula.
Step 15
Return pan to medium <a href="/XZFHRHHF">heat </a>and continue to cook, gently shaking pan every 30 seconds, until second side is golden <a href="/D434P8MH">brown,</a> about 2 minutes longer. Slide tortilla onto <a href="/XZBDDD5G">cutting </a>board or <a href="/Y6MVNCHX">serving </a><a href="/ZJ3WDM5Q">plate </a>and allow to <a href="/GZFHJC5K">cool </a>at least 15 minutes. <a href="/XZBDDD5G">Cut </a>tortilla into cubes or wedges.