× STEP 2 OF 5
Ingredients (19)
  • For the potato base:For the potato base:
  • 2 medium peeled and grated potatoes2 medium peeled and grated potatoes
  • Sal at easeSal at ease
  • For guacamole:For guacamole:
  • 1 pat1 pat
  • 1 small tomato cut into cubes1 small tomato cut into cubes
  • ½ fine chopped garlic tooth½ fine chopped garlic tooth
  • 1 fine chopped verdeo onion1 fine chopped verdeo onion
  • 1 cda of lemon or vinegar1 cda of lemon or vinegar
  • 1 cda olive oil1 cda olive oil
  • Salt and pepper to tasteSalt and pepper to taste
  • For the tofu revolt:For the tofu revolt:
  • ½ firm tofu block½ firm tofu block
  • 1 pinch of turmeric (optional to give color)1 pinch of turmeric (optional to give color)
  • ½ cdita of oregano½ cdita of oregano
  • ½ cdita of sweet pepper½ cdita of sweet pepper
  • 2 cds of nutritional yeast2 cds of nutritional yeast
  • 1 vegetable milk chorrit1 vegetable milk chorrit
  • Salt and pepper to tasteSalt and pepper to taste

Ingredient photos provided by Pexels

Tofu on crispy potatoes

Tofu on crispy potatoes

Then you're going to preheat a frying pan over medium / low heat while with your hands you separate a slice of grated potato and give it the form of "crushed croquette." You're going to transfer it to the frying pan with a little oil so it won't stick and you're going to cook it back and forth until it's well golden on both sides. I should take you about four minutes on the side.

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