Tofu balls on a bed of tomatoes and zucchini

Ingredients for 2 servings:

• 130 g tofu, firm
• 4 zucchini
• 1 bell pepper(s)
• 400 g tomatoes
• 1 egg(s)
• 10 g Parmesan, freshly grated
• breadcrumbs
• 3 sprigs of thyme
• 1 small bunch of basil
• Tomato paste
• 1 tbsp balsamic vinegar
• Cayenne pepper
• Paprika powder
• Oregano, dried
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Spicy, gratinated tofu balls on crispy zucchini, tomatoes and pepper cubes

Preheat oven to 200°C. Mash the tofu finely with a fork. Season with cayenne pepper, salt, pepper, tomato paste, and paprika. Pick off the thyme leaves and add them to the tofu along with the freshly grated Parmesan cheese, and mix thoroughly. Add the egg and enough breadcrumbs to form a workable mixture. Wash the zucchini and finely slice it. Wash, trim, and dice the bell pepper. Season the zucchini and bell pepper with salt, pepper, and oregano. Place both in an ovenproof dish and mix. Drizzle with a little olive oil. Peel the tomatoes, remove the stems, and deseed them. Dice the tomatoes and season with salt, pepper, balsamic vinegar, and sugar. Pick off the basil leaves and add them to the tomatoes. Arrange the tomatoes on top of the zucchini and bell pepper. Form the tofu mixture into ping-pong ball-sized balls and place them on top of the vegetables. Drizzle with olive oil. Bake in the oven at 200°C for about 30 minutes.