Tofu Patties with Tomato‑Pepper Salsa

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red chili pepper
• 2 onions
• 2 Garlic cloves
• 3 tomatoes
• parsley
• Salt
• black pepper
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 400 g firm tofu
• 2 small carrots
• leek
• 2 Spring Onions
• 1 stalk sage
• 1 large egg
• 50 g wheat flour type 1050
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Wash, peel and finely dice the bell peppers and chili pepper. Peel and finely chop the onions and garlic. Wash the tomatoes, halve them, remove seeds and finely dice the flesh. Wash parsley, shake dry and chop the leaves.

2. 2.

   Combine bell peppers, chili, onions, garlic, tomatoes, 2 tbsp parsley, salt, black pepper, vinegar and oil in a bowl and let sit for at least 20 minutes before tasting again.

3. 3.

   Meanwhile, pat tofu dry and crush it with a fork. Peel carrots and grate finely. Clean leek and spring onions, halve lengthwise, wash, shake dry and chop finely. Wash sage, shake dry and chop leaves.

4. 4.

   Mix remaining parsley, sage, carrots, leek and spring onions with the tofu. Add egg and flour and knead by hand into a smooth dough. Shape 12–16 patties from the dough.

5. 5.

   Heat oil in a pan. Fry the patties over medium heat for 2–3 minutes on each side until golden brown. Remove, drain on kitchen paper and serve with salsa.