- 250 grs of silky or soft Japanese organic tofu.
- 10 wheat asparagus
- 4 tablespoons flour corn yellow
- 4 tablespoons water
- olive oil
- 1 tablespoon apple cider or white wine
- 2 full size carrots
Peel the carrots and then, with a toothed peeler or a spiralizer, make strips with them. if you don’t have one or the other, just cut it into thin slices.
We reserve to decorate the end of one of them because they are in mini size as seen in the photo and we put it in water so that it does not it dries. (This step is totally optional).
In a pan, heat 1 tablespoon of oil with another of wine and half a clove of minced garlic.
Add the carrot and sauté over medium heat until the color changes to a more yellow one and the alcohol in the wine or cider evaporates. pinch of salt.
Remove and sauté the chopped asparagus in the same pan with a little more oil if requested. pinch of salt.
Reserve a couple of the largest and most beautiful yolks for later decoration.
On the other hand, beat the tofu with the cornmeal and the water with a rod until they are well mixed and look like thick mayonnaise and salt.
We mix this cream with the carrots and asparagus that we have just cooked.
In a rather small frying pan so that the tortilla is plump, add a teaspoon of oil, distribute well over the entire surface and pour the previous mixture.
Crush a little with a spoon to spread the dough well and put on medium heat.< /p>
Let it curdle and, when we see it a little firm on the sides, turn it over with the help of a plate.
Crowd on the other side and, to prevent it from stick, move the pan a little from time to time to loosen it.
It takes about 15-20 minutes in total.
Serve and decorate with the raw mini carrot and the yolks From esp arrago we had reserved.