At the event I offer sometimes gluten free version
but usually the ingredients contains wheat.
Check out the ingredients that suits your taste.
I use this mixed spice for this recipe but you can add any favorite spice with salt.
The fotu I use for this recipe is this kind of soft Asian tofu.
Please don't use vacuum sealed extra firm tofu.
Not Gluten free version
Ingredients for 9 patties (each portion is 1/4 cup )
200g medium firm Asian tofu
75g Alnatura’s fine soy curls (dried)
80g finely chopped onion
10g parsley
10g finely chopped garlic
1tsp Ostmann seasoning (contains salt)
1tbsp brewer’s yeast
1tbsp chia seeds
2tbsp wheat flour (405)
20ml light soy sauce
Salt and black pepper to taste
1tsp psyllium husk (Optional binder)
Oil for frying (about 30ml)
Gluten free version
Ingredients for 9 patties (each portion is 1/4 cup )
200g medium firm Asian tofu
75g Alnatura’s fine soy curls (dried)
80g finely chopped onion
10g parsley
10g finely chopped garlic
1tsp 1tsp Ostmann seasoning ( contains salt)
1tbsp rice based nutritional yeast
1tbsp chia seeds
20ml light soy sauce
Salt and black pepper to taste
1tsp psyllium husk(Not optional)
Oil for frying (about 30ml)
You can use any heat stable oil tho I have lemony rasp oil ↓
And this oil is really fitting to this dish.
STEP 1
Pour in boiled water in the bowl of soy curls.
Any amount of water is fine we are going to drain it after 5 minutes.
STEP 2
Drain water well.
STEP 3
The fofu is just mushed when you add it.
Medium firm tofu is so easy to get mushed.
STEP 4
Stir everything with a spoon.
Mix until the white lumps of tofu are no longer visible.
And leave it aside for at least 15minutes.
The dough is crumbly at first, but gradually the chia seeds and psyllium absorb the water and the dough becomes firmer.
STEP 5
Use 1/4 cup to scoop and form the mixture into boll shape.
When you scoop it ,press it tight so it comes out just like this.
STEP 6
Shape into flat balls to stabilise the shape.
If you are batch cooking for the next couple of days you can store wrapped patties in the fridge.
STEP 7
Warm oil in a frying pan.
Sprinkle black pepper at this point.
Shallow fry one side of the patiently for 5minutes over a medium heat.
Don't move too much nor flip over unnecessarily.
STEP 8
Flip side.
Fry for another 5minutes.
STEP 9
Serve them with a sauce of your choice.
This sauce is simply made with those ingredients.
1tsp balsamic vinegar
20ml soy sauce
2tbsp apple peer puree
1tbsp diced tomatoes (canned)
2tbsp ketchup(no sugar added)
Black pepper to taste
You can also use this recipe as a filling of vegetables.
For example this amount is enough for 12 small bell peppers
and 7 aubergine slices.
Filled paprika
(12 small paprikas )
Just sprinkle some corn starch on the empty bell pepper slices.
Fill them with this meat ball mixture.
Brush some oil on top and bake them for 20 minutes at 200℃.
After baking , fry them with 1tbsp oil on a frying pan until golden.
The peppers are already tender after being baked but they taste mush better
if you don't mind this extra effort.
Finally brush some sauce of your choice.
A bit advanced recipe here 👇
If you are making aubergine rolls.
First form 7 small soy meat balls.
If they are not sticky enough add 1tbsp of corn starch.
Brush some oil and bake them for 20 minutes at 200℃.
In the meanwhile slice one aubergine into 7 thin slices ,fry them on a pan with 20 ml oil until they are softened.( First the aubergine absorbs the oil but keep cooking on a medium high heat, they will return the oil back in the frying pan after a while )
.
Brush some sauce on one side of aubergine slices.
Wrap each baked meat ball with a slice.
Stabilize the rolled shape with skewers.
( I bought this skewers at Woolworth)
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