Yummy Tofuballs

Pentecost and we're having hot weather like we never had at pentacost since about 1950. Most times it rains. 

Great, but sweating! That doesn't stop myself from the kitchen- sweating......

Today's produce are if hot or cold, as snack, for a party or for kids. Maybe even to pasta, you see very vesitable using 
(but for pasta I would recommend to use 3 Tbsp. breadcrumbs in the "dought", otherwise they will fall apart!!!)

Crunchy on the outside and soft in the inside - great! (Though I don't really like breaded stuff, but those...)

Everyone I let try found it great! Even Omnivores and that will mean something. AND again I could give a giveaway for the owner of the Bakery-Snack-shop at my working village, trying and see if they will offer for lunch (how ever he will serve with).

It's been the third times I got the change, though a time ago, he almost stop myself from bringing by new vegan to try. I was overwellming him.

A few days ago he asked what I got new on hand, I a proposed the balls and all he said "sounds good - will try"

NOW it's up to you to decide how you like them ;)

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Yummy Tofuballs

Ingredients:

Tofu balls:
1 clove of garlic 
200 grams tofu nature | corresponding to the small standard pack  see NOTE
2 tbsp chickpea flour 
1.5 tbsp nutritional yeast 
1 heaped tablespoons of breadcrumbs 
1 heaped tsp spicy mustard 
2 heaped tbsp. of tomato paste 
1 tsp sweet paprika 
1 tsp carob powder 
1-2 tbsp water 
Dried marjoram, finely chopped
Some fresh, chopped parsley 

Salt and mixed pepper from the mill

Preparation:
Peel and finely chop the garlic.

Open the tofu and in a bowl and crush it with fork. Add garlic, parsely and the left ingredients and crush all well together into a smooth paste. Season pretty well with salt and pepper from the mill. Mash well.

Pour 3-4 Tbsp. breadcrumbs in bowl, from the tofu form little balls and turn it in the breadcrumbs till all is well covered with a crust. 

In a frying pan with oil, roast the tofuballs at medium to low heat golden and crunchy. (If you roast them at high heat they will turn too fast brown and the inside won't be enough cooked). 

Note: The balls goes also good with Gingertofu (as my first made ones, softer).

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Pepper-Ketchup

Ingredients:
2 red peppers 
1 onion 
1 clove of garlic 
Thyme, salt, pepper 
some chili (if you like) 
1 tablespoon sugar (if you like) 

1 tablespoon tomato paste

Preparation:
Wash, half and deseed peppers. Place on a bakingtray and roast in the preheated oven till the skins turn black. Take out and let cool, then peel off the skins. 

Chop the peppers and onion.

Heat oil in a frying pan and fry peppers with onion in the pan until the onion is translucent. Now press the garlic and add to it and pour everything with a little water (or vegetable stock) - but only that much that the vegetables are just covered with water. Add a pinch of thyme (about 1 tsp). 

Simmer all until all the water has evaporated. The best time to try whether the peppers are already nice and soft, if not let simmer with a little bit of water or broth a few more minutes. 

Decant everything into a tall mug and puree with an immersion blender. Wisk 1 Tbsp. tomato paste with 1 - 2 Tbsp. of water, add to the peppers and puree under, stir everything well and season with salt and pepper. 


Fill in small bottles and serve the next barbecue party ... or like I with the tofuballs ;)