Baked Tofu Balls

Ingredients

• 1 Zucchini
• 1 eggplant
• 2 onions
• 1 Garlic clove
• a little oil
• 1 tbsp Tomato Paste
• 1 can whole peeled tomatoes
• Salt
• Pepper
• sugar
• a splash dark balsamic vinegar
• 400 g tofu (natural)
• 200 g parmesan
• 25 g panko breadcrumbs
• 2 Eggs (size M)
• 1 Tbsp starch
• 1 tbsp Tomato Paste
• 1 Garlic clove
• Salt
• Pepper
• 1 tbsp nutritional yeast

Instructions

1. 1.

   For the vegetables, halve the zucchini lengthwise and slice into rounds. Quarter the eggplant lengthwise and slice similarly. Peel onions and garlic and cut into cubes. Heat a little oil in a large pan and sauté the vegetables. Add onions and garlic. After 2–3 minutes stir in tomato paste and then deglaze with canned tomatoes. Fill the can halfway with water and add to the sauce. Season with salt, pepper, and a pinch of sugar; add balsamic vinegar and let simmer gently over low heat.

2. 2.

   Preheat the oven to 200 °C (convection). For the balls, crumble tofu in a bowl with your hands. Grate parmesan. Add the remaining ingredients (except half the parmesan) to the tofu mixture and knead into dough. Form eight equal balls from the dough. Place the simmering vegetables in a baking dish, set the balls on top, and sprinkle with the remaining parmesan. Bake for about 20 minutes until the balls are nicely gratinated.