Tofu Patties with Zucchini

Ingredients

• 3 cloves garlic
• 1 handful coriander leaves
• 440 g tofu
• 2 Eggs
• 80 g whole wheat flour
• Salt
• 2 tsp ras el-hanout
• 1 tsp Sweet paprika powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 large zucchini
• 1 bulb fennel
• 200 g mushrooms
• 6 Cherry tomatoes
• 4 tbsp olive oil
• black pepper (ground)
• 4 tbsp pesto
• fresh parsley for garnish

Instructions

1. 1.

   Peel and chop the garlic. Wash, dry, and shake off excess water from the coriander, then chop the leaves. Puree the tofu with a fork or in a food processor. Combine it with all remaining ingredients for the patties and shape into 4 patties.

2. 2.

   Wash, trim, and slice the zucchini into eight equal 5 mm thick rounds. Wash, trim, halve, and thinly slice the fennel. Clean the mushrooms and cut the tomatoes in half.

3. 3.

   Heat 2 tbsp olive oil in a large pan and lightly brown the tofu patties on all sides. Set the patties aside warm and heat the remaining oil in the pan. Sauté the zucchini slices, mushrooms, and fennel, turning occasionally for 6–8 minutes. Season with salt and pepper.

4. 4.

   Arrange the tofu patties on plates, stack the zucchini, mushrooms, and fennel on top, place the cherry tomatoes beside them, drizzle everything with pesto, and garnish with fresh parsley.