Tofu mince

Ingredients for 2 servings:

• 200 g tofu, natural
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp nutritional yeast
• 1 tbsp tomato paste
• 1 tsp mustard
• 1 tsp sugar
• 1 dash of sunflower oil
• 1 dash of soy sauce
• 1 cube of vegetable stock, vegan, crumbled
• 1 pinch of garlic powder
• 1 pinch of rosemary, ground
• e.g. chili flakes or cayenne pepper
• n. B. Pfeffer
• e.g. paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan and very simple, delicious as a burrito filling, also suitable for tofu meatballs

Mash the tofu in a small bowl with a fork or crumble it with your hands. Roughly dice the onion, finely chop the garlic, and add both to the tofu along with the other ingredients. Season the mixture with the spices and mix everything well, ideally simply mashing it with your hands. (I usually use disposable gloves; this way, my hands don’t get as dirty and it’s more hygienic.) Let the tofu mince sit for a while, the longer the better, and then fry it in a pan over medium heat. This makes a great Bolognese dish, for example, or you can fill it into wraps or use it in casseroles. For meatballs/patties: Follow the same procedure as above, but before frying, add 1 tablespoon of egg substitute or similar, a splash of water, and about a small handful of breadcrumbs to the mixture. Then knead everything until you have a well-formed mixture and form about 4 meatballs. Fry them in plenty of oil on both sides.