Tortilla Española with Potatoes and Red Peppers - Forks Over Knives

Ingredients

• 2 lb. Yukon gold potatoes, scrubbed and thinly sliced (8 cups)
• 7 oz. extra-firm tofu, drained and patted dry
• ¼ cup + 2 tablespoons <a href="https://www.forksoverknives.com/how-tos/ingredient-iq-all-about-aquafaba">aquafaba </a> (liquid from canned chickpeas)
• 2 tablespoons unbleached all-purpose flour or whole wheat flour
• 1 tablespoon chickpea flour
• ⅛ teaspoon ground turmeric
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• 2 yellow onions, chopped (2 cups)
• 2 cloves garlic, minced
• ½ cup chopped jarred roasted red bell peppers
• 3 tablespoons finely chopped fresh parsley
• ½ teaspoon black salt or sea salt
• Freshly ground black pepper, to taste