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🍽️ Crispy Tofu Vegetable Patties with Oregano Pesto

690 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu
• 1 bunch parsley (small)
• 1 onion
• 1 carrot
• 100 g grated Emmental
• 2 eggs
• salt
• pepper (from the mill)
• 1 bunch fresh oregano (or other herbs, to taste)
• 2 garlic cloves
• 70 g pine nuts
• 70 g Parmesan
• 7 tbsp olive oil
• oil (for frying)

Instructions

1. 1. Cut the tofu into small cubes.
2. 2. Wash the parsley, shake off excess water, and pick the leaves off the stems.
3. 3. Finely chop the parsley leaves.
4. 4. Peel the onions and chop them finely.
5. 5. Wash and peel the carrot.
6. 6. Cut the carrot into very small dice.
7. 7. Place the tofu, chopped parsley, carrot cubes, and onions into a blender or food processor.
8. 8. Blend the ingredients until you have a fine mixture.
9. 9. Add the eggs and grated cheese to the tofu mixture.
10. 10. Season the mixture generously with salt and pepper.
11. 11. Place the bowl with the mixture in the refrigerator for 1 hour.
12. 12. Pick the oregano leaves off the stems.
13. 13. Wash the oregano leaves and shake off excess water.
14. 14. Peel the garlic cloves.
15. 15. Place the oregano, garlic, pine nuts, olive oil, and Parmesan into the blender.
16. 16. Blend the ingredients until you have a smooth pesto.
17. 17. Chill the pesto.
18. 18. Take the tofu mixture out of the refrigerator.
19. 19. Shape the mixture into flat patties.
20. 20. Heat oil in a frying pan for frying.
21. 21. Fry the patties on both sides until golden brown.
22. 22. Serve the finished patties with the oregano pesto and fresh salad.

Nutrition per serving

• kcal: 690
• Protein: 36 g · Fett/Fat: 58 g · Carbs: 8 g