Details
30 min
vegan
Method
Shred the tofu, onion, zucchini and tomato paste together in a blender. It should be small pieces, not a homogeneous mass. Mix with the spices, popped quinoa and starch. Form the mass to 20-25 balls and bake in the hot pan over medium heat crunchy crispy. Serve hot with ketchup and enjoy.
Ingredients
make 4 servings with 20-25 balls
- 200 g of natural tofu
- 1 onion
- 150 g of zucchini
- 3 tbsp Rapunzel tomato paste
- Rapunzel Atlantic sea salt
- pepper, paprika, nutmeg
- oregano, thyme
- 50 g Rapunzel wholegrain quinoa popped
- 30 g cornstarch
- Rapunzel olive oil for searing
- Rapunzel Tiger tomato ketchup
