1 dl breadcrumbs, preferrably homemake with sesame crackers
1 Tbs yeast extract, Marmite *
1 Tbs wheat germ
2,5 dl oats
200 g silken tofu, mashed
1 onion, finely diced
1 bunch fresh parsley, minced
2 Tbs potato starch
1 tsp salt
1⁄4 – 1⁄2 tsp sage, finely ground
1 – 2 Tbs olive oil for frying
Combine all ingredients to form a dough. Form into small balls and fry on all sides. Place in a oven-proof form. Cover med Sautéed onions and mushrooms and brown gravy. Either bake immediately at 180°C for 30 minutes or keep in the refrigerator until just before serving (it can keep in the refrigerator for several days) and bake at 180°C until warm and bubbly.
* Can be found in stores that sell British food items or online in a webshop.
Onions and Mushrooms
200 g fresh mushrooms
1 Tbs olive oil
Sauté until onions are soft and clear. Place over the tofu balls.
3⁄4 dl olive oil
3⁄4 dl flour
1 tsp onion powder
1⁄4 – 1⁄2 tsk paprika
1 liter potato water, lightly salted
1 dl Oatly iMat cream ( or other cream alternative)
a few drops Collorit soya (caramel coloring to get the brown color)
salt to taste
Warm the olive oil in a pan and stir in the flour, onion powder and paprika. Add the potato water, a little at a time, continually stirring. Allow the gravy to simmer 4 – 5 minutes. Thin with cream, Add coloring and salt to taste. Pour over the tofu balls, onions and mushrooms.