Summary

Ingredients

• 130 g tofu, firmer
• 4 zucchini
• 1 bell pepper (s)
• 400 g tomato (s)
• 1 egg (s)
• 10 g parmesan, freshly rated
• Breadcrumbs
• 3 sprigs thyme
• 1 small Bunch basil
• Tomato paste
• 1 tablespoon balsamic vinegar
• Cayenne pepper
• Paprika powder
• Oregano, dried
• olive oil

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Instructions

1. Preheat the oven to 200 ° C.
2. Finely mash the tofu with a fork. Season with cayenne pepper, salt, pepper, tomato paste and paprika powder. Pluck the thyme leaves and add to the tofu with the freshly grated parmesan and mix thoroughly. Add the egg and enough breadcrumbs to make a malleable mass.
3. Wash the zucchini and cut into thin slices. Wash and clean the pepper and cut into small cubes. Season the zucchini and paprika with salt, pepper and oregano. Put both in an ovenproof dish and mix. Pour some olive oil over it.
4. Peel the tomatoes, remove the stems and core them. Cut the tomatoes into small cubes and season with salt, pepper, balsamic vinegar and sugar. Pluck the basil leaves and add to the tomatoes. Spread the tomatoes on the zucchini and peppers.
5. Shape the tofu mixture into balls the size of a table tennis ball and spread over the vegetables. Drizzle with olive oil.
6. Bake in the oven at 200 ° C for about 30 minutes.