Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
This is feeding: 4 people
Ingredients
Turmeric Sauce
- 2 Carrots
- 2 clove Garlic
- 3 tbsp Tomato Paste
- 3 tsp Turmeric Powder
- Salt & Pepper to taste
- 600 ml Vegetable Broth
- 200 ml Soya Cream
Tofu Balls
- 600 g Tofu
- 2 Carrots
- 2 cloves Garlic
- 1 bunch Parsley
- 150 g Breadcrumbs
- 100 g Flour
- Salt & Pepper to taste
- Coconut Oil for frying
Instructions
- For the sauce, finely chop onion, garlic and carrots. Grease a pan with coconut oil and fry the ingredients until golden.
- Add condensed tomato, turmeric, broth and mix until lumps smooth out. Let it simmer for an hour and a half adding water from time to time.
- Put the sauce in a mixer and blend until it reaches a creamy consistency.
- Pour the sauce into the pot previously used, add the soy cream and simmer for another 15 minutes.
- For the tofu balls, using your hands grind the tofu.
- Finely chop carrots, onions, garlic and a parsley bunch and add to the tofu. Mix the mass, adjust salt and pepper, and add the breadcrumbs.
- Using your hands, mix the mass to obtain a homogeneous mixture. Moisten your hands before forming every tofu ball.
- Once all the balls have been formed, mash them with flour. Grease a frying pan with coconut oil and fry them until golden.
- Once cooked, dip them and cover them with turmeric sauce. Add a spoonful of parsley and ENJOY!