Vegetarian Bun Cha

Ingredients

• 200 g tofu
• 2 tbsp sunflower seeds (15 g)
• 1 tbsp chopped parsley
• 1 egg
• 2 tbsp soy flour (15 g)
• 1 tbsp whole wheat breadcrumbs (10 g)
• Salt
• Pepper
• 0.5 tsp organic lemon zest
• 1 Garlic clove
• 1 onion
• 6 tbsp soy oil
• 200 g rice vermicelli noodles
• 1 Carrot
• 1 handful coriander (5 g)
• 1 handful Mint (5 g)
• 1 handful mizuna (5 g; alternatively arugula)

Instructions

1. 1.

   Pat tofu dry and grate. Chop sunflower seeds and mix with tofu, parsley, egg, 1 tbsp soy flour, breadcrumbs, salt, pepper, and lemon zest to form a dough. Divide into 12 portions, shape into balls, flatten slightly, and coat in remaining flour.

2. 2.

   Peel garlic and onion. Slice garlic thinly, cut onion into narrow strips. Heat 4 tbsp oil in a large pan over high heat. Brown garlic and onion for 4–5 minutes, then remove and drain on paper towels.

3. 3.

   Add soy balls to the same pan and fry each side for 4–5 minutes until golden.

4. 4.

   Meanwhile cook rice noodles according to package instructions (6–9 minutes). Wash, peel, cut carrot lengthwise into strips, then into pieces. Add to noodles a minute before they finish cooking.

5. 5.

   Wash, dry, and tear coriander, mint, and mizuna into small pieces. Drain noodles, toss with remaining oil, place on bowls, top with soy balls, herbs, and roasted onion–garlic mix, and serve Vegetarian Bun Cha.