Tofu vegetable cakes

Ingredients for 4 servings:

• 250g tofu
• 2 tbsp soy sauce
• 200 g carrot(s)
• 100 g leek
• 1 spring onion(s)
• 2 garlic cloves
• 2 tbsp parsley
• 1 egg(s)
• 50 g breadcrumbs
• Salt and pepper, from the mill
• 1 onion(s)
• 2 tbsp rapeseed oil
• 2 tbsp tomato paste
• 1 pack of tomatoes, pureed, approx. 500 g
• 1 tsp vegetable stock powder
• some cinnamon powder
• 750 g potatoes
• 1 sprig of parsley for garnishing
• 4 tbsp oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Cut the tofu into cubes and puree it with the soy sauce in a tall bowl. Peel and finely grate the carrots. Finely dice the leek. Slice the spring onions into rings and finely chop the garlic and parsley. Stir the carrots, leek, spring onion rings, garlic, and parsley into the tofu. Add the egg and breadcrumbs. Season well with salt and pepper and knead everything. Peel the potatoes, slice them into wedges, and cook in a pan for about 20 minutes. Heat the rapeseed oil in a pan and sauté the diced onions. Stir in the tomato paste. Add the passata, 5 tablespoons of water, stock powder, salt, pepper, and a pinch of cinnamon. Bring to a boil and simmer for about 5 minutes. Form the tofu mixture into 8 cakes. Fry in a pan in hot oil for 3 minutes on each side. Season the tomato sauce with salt, pepper, and a little cinnamon. Serve the tofu cakes with the sauce and potatoes on plates. Garnish with parsley. Serve with the remaining sauce.