Spanish-Style Tomato and Tofu Tortilla with Avocado Aioli
A rich and satisfying Spanish-inspired omelette made with roasted tomatoes, tofu, and eggs, served with a creamy avocado aioli.
Prep
20 min
Cook
30 min
Servings
4
Difficulty
medium
Total Time
50 min
Ingredients
Step-by-Step
Preheat the oven to 400°F. Place the halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, until the tomatoes are softened and caramelized.
In a large bowl, whisk the eggs together with the remaining 1 tablespoon of olive oil, salt, and pepper.
Heat a large non-stick skillet over medium heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned.
Pour the egg mixture into the skillet with the tofu and gently stir to combine. Arrange the roasted tomatoes on top of the egg mixture.
Reduce the heat to low and cook the tortilla for 15-18 minutes, or until the edges are set and the center is still slightly soft.
In a small bowl, mash the avocado with the garlic, lemon juice, and a pinch of salt and pepper to make the aioli.
Slide the tortilla onto a serving plate and serve warm, with the avocado aioli on the side.