Baked Tofu Balls on Bed Of Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 2 tomato (s)
- 1 shallot (s)
- 1 clove garlic
- 200 g tofu
- 15 g parmesan, rated
- 15 g almond (s), rated
- 1 egg (s)
- salt
- pepper
- Cayenne pepper
- 2 stalks thyme, fresh (dried if necessary)
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut into thin slices and layer in a greased baking dish, season with salt and pepper.
- Wash tomatoes and cut into small cubes. Peel and finely chop the onion and clove of garlic. Wash the thyme and pluck the stems.
- Mix the tomatoes, onions, garlic and thyme with 1 tablespoon of oil, season with salt and pepper.
- Let the sauce soak for 10 minutes and then spread it over the zucchini slices.
- Mash the tofu, mix with the parmesan, almonds and the egg. Season the mixture well with salt and cayenne pepper and form small balls out of it.
- Spread the balls on the bed of vegetables, drizzle with the remaining oil and bake the casserole at 180 ° on the middle rack for about 25 minutes.
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