Baked tofu balls on a bed of vegetables

Ingredients for 2 servings:

• 1 m.-large zucchini
• 2 tomatoes
• 1 shallot(s)
• 1 garlic clove(s)
• 200g tofu
• 15 g Parmesan, grated
• 15 g almond(s), grated
• 1 egg(s)
• Salt
• pepper
• Cayenne pepper
• 2 stalks of thyme, fresh (or dried if necessary)
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

quick, easy cooking

Wash the zucchini, cut into thin slices, and arrange in a greased baking dish, seasoning with salt and pepper. Wash the tomatoes and cut into small cubes. Peel and finely chop the onion and garlic clove. Wash the thyme and remove the stalks. Mix the tomatoes, onion, garlic, and thyme with 1 tablespoon of oil, seasoning with salt and pepper. Let the sauce stand for 10 minutes, then spread it over the zucchini slices. Mash the tofu, mix with the Parmesan cheese, almonds, and egg. Season the mixture generously with salt and cayenne pepper, and form it into small balls. Arrange the balls on the bed of vegetables, drizzle with the remaining oil, and bake the casserole at 180°C on the middle rack for about 25 minutes.