Tofu meatballs low carb and low fat

Ingredients for 2 servings:

• 250g tofu
• ½ bell pepper(s), finely diced
• 1 carrot(s), grated
• 1 onion(s), finely diced
• 1 egg(s)
• 2 tbsp low-fat curd cheese
• n. B. Powder (protein powder/protein shake neutral)
• e.g. salt and pepper
• Garlic
• Herbs of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegetarian, protein-rich meatballs from the baking tray, suitable for food combining and low-carb

Mash the tofu finely with a fork. Finely dice the bell pepper and onion, and grate the carrot. Knead the vegetables with the tofu, egg, and quark into a dough, thicken with protein powder until it becomes malleable (2-3 tablespoons should be sufficient), add spices and herbs, and season to taste. Preheat oven to 180°C (top/bottom heat). With wet hands, form the dough into balls (approx. 5 cm in diameter), place them on a baking sheet lined with baking paper, and press down lightly with a fork. Bake in a hot oven for 30 minutes, turning once after 15 minutes. Notes: This is a protein-based or low-carb food combining recipe. If you don’t want to avoid carbohydrates, you can of course use breadcrumbs or oatmeal instead of the protein powder to thicken the dough. Serve with a herb-based quark dip. The tofu meatballs can be eaten hot or cold as a starter or as a main course with a side dish. Alternatively, other combinations of vegetables and spices can be added to the dough. This amount of dough will yield approximately 8-10 meatballs.