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PinIngredients
- TURMERIC SAUCE:
- •2 carrots
- •2 garlics
- •3 tbsp condensed tomato
- •3 tsp turmeric powder
- •salt and pepper
- •6 dl vegetable broth
- •2 dl soya cream
- •coconut oil
- INGREDIENTS TOFU BALLS:
- •600g tofu
- •2 carrots
- •2 garlics
- •a parsley bunch
- •150g breadcrumbs
- •100g flour
- •salt and pepper
- •coconut oil
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!
