Spicy, Mediterranean-inspired vegetable schnitzel

Ingredients for 6 servings:

• 160 g smoked tofu
• 1 onion(s)
• 2 tsp Maggi or soy sauce
• pepper
• Salt
• ½ tsp honey
• ½ tsp mustard
• ½ tsp paprika powder
• 1 small bunch of rosemary
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar, red
• 1 pinch(s) of sugar
• 1 tsp oregano
• 3 small tomatoes (vine)
• 70 g long grain rice
• 500 ml vegetable stock
• 2 eggs
• some breadcrumbs
• some margarine or butter
• n. B. Chili pepper(s), small, dried, crushed

Instructions

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

Meat substitute that can also be used for veggie burgers

Mix the smoked tofu with the diced onion, Maggi seasoning or soy sauce, honey, rosemary, olive oil, balsamic vinegar, sugar, oregano, and chopped tomatoes. Season to taste with pepper and, if desired, chili pepper, salt, and paprika. Let it marinate for about half an hour. Meanwhile, cook the long-grain rice in 500 ml vegetable stock until al dente. Drain and let cool. Knead the marinated smoked tofu until a fine paste forms. Add 2 beaten eggs while stirring. Add the long-grain rice and enough breadcrumbs to form vegetable cutlets. Form the mixture into vegetable cutlets about 2 to 3 cm thick. Heat the margarine or butter in a pan and fry the vegetable cutlets over medium heat for about 6 minutes on each side, until golden brown. Two vegetable schnitzels can easily be fried at once in a medium-sized pan. This dish can be paired with many sauces, depending on your taste.