× STEP 4 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

Once you finished making the potato bases, in the same pan you can prepare the tofu revolt, breaking the tofu block with your hands and glowing it with a little oil until it starts to get cracking. Then you can add the spices and chorrito of vegetable milk (this is optional but it will give you a "scrambled egg" texture if you enjoy it, I recommend it).

Back Next step