Cauliflower smoked tofu balls with chili sauce

Ingredients for 4 servings:

• 1 large head of cauliflower
• 4 tbsp olive oil
• 2 tbsp, crushed paprika powder, sweet
• 1 tbsp, crushed paprika powder, hot
• 1 tbsp, leveled cumin powder
• 1 tbsp, leveled curry powder
• 200 g smoked tofu
• 100 g breadcrumbs
• 50 g flour
• 2 tbsp sesame oil
• 2 tbsp chili sauce or Sriracha sauce
• 2 tbsp soy sauce
• e.g. salt and pepper
• lots of sunflower oil for frying
• 1 m.-sized onion(s)
• Chili pepper(s), amount depending on desired spiciness
• 2 tbsp sugar
• 2 tbsp tomato paste
• 1 shot of rice vinegar
• 100 ml pineapple juice or orange juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegan

First, wash the cauliflower and chop it up a bit. Marinate the cauliflower pieces with olive oil and the spices and roast in the oven at 180 degrees Celsius for about 20 minutes until it starts to take on some color. Then, chop the roasted cauliflower pieces and the smoked tofu (about the size of a grain of rice). Mix well in a bowl with half of the breadcrumbs, the flour, sesame oil, chili/sriracha sauce, soy sauce, and a little salt and pepper. Depending on the moisture content, you can add a little water or flour/breadcrumbs until you have a fluffy dough that you can shape. With wet hands, form small balls and coat them again in breadcrumbs. Then deep-fry the balls in sunflower oil for about 5 minutes. For a crispier effect, simply double-fry them like fries. For the chili sauce, dice the onion and sauté it in a pan with a little oil. Finely chop the chilies and add them. Stir in the sugar and tomato paste, then deglaze with a generous splash of rice vinegar. Then add the juice and let it reduce slightly. If desired, you can also thicken it with a little starch (mixed with cold water). It’s great served as a snack or finger food with the sauce alone, or as a main course with rice.