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🍽️ Tofu balls with caper sauce

435 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu
• 0.5 red bell pepper
• 1 egg
• 40 g breadcrumbs (4 tbsp)
• salt
• pepper
• 500 g potatoes
• 300 g small pointed cabbage (0.5 small pointed cabbage)
• 3 tbsp rapeseed oil
• 20 g flour (1 heaped tbsp)
• 200 ml milk (1.5% fat)
• 200 ml classic vegetable broth
• 0.5 lemon
• 1 tbsp mustard
• 1 tbsp capers (jar)
• 0.5 bunch parsley
• 100 g sour cream
• nutmeg

Instructions

1. 1. Coarsely grate the tofu into a bowl using a kitchen grater.
2. 2. Cut the pepper half in half again, remove the core, wash it, and dice it finely.
3. 3. Add the diced pepper to the tofu mixture in the bowl.
4. 4. Add the egg and the breadcrumbs to the mixture.
5. 5. Mix everything well using the beaters of a hand mixer.
6. 6. Season the mixture with salt and pepper.
7. 7. Wet your hands with water.
8. 8. Form about 16 balls from the tofu mixture.
9. 9. Press the balls firmly together with your hands while shaping.
10. 10. Peel the potatoes and wash them.
11. 11. Place the potatoes in salted water and cover the pot.
12. 12. Cook the potatoes for about 20 minutes over medium heat.
13. 13. Clean the pointed cabbage and wash it.
14. 14. Cut the pointed cabbage into thin strips.
15. 15. Heat one tablespoon of oil in a non-stick pan.
16. 16. Stew the cabbage in the pan over medium heat for 10 to 12 minutes.
17. 17. Season the cabbage with salt and pepper.
18. 18. Heat salted water in a large pot.
19. 19. Turn off the stove after the water has heated up.
20. 20. Place the tofu balls into the hot pot.
21. 21. Let the balls cook in the hot water for 10 minutes.
22. 22. Heat the remaining oil in a small saucepan.
23. 23. Stir the flour into the hot oil with a whisk.
24. 24. Let the flour mixture sweat for about 30 seconds.
25. 25. Add the milk and the broth all at once to the saucepan.
26. 26. Stir the sauce smooth with the whisk.
27. 27. Bring the sauce to a boil.
28. 28. Simmer the sauce over low heat for 5 to 6 minutes.
29. 29. Squeeze the lemon half.
30. 30. Add 1 to 2 tablespoons of lemon juice to the sauce to taste.
31. 31. Stir the mustard into the sauce.
32. 32. Season the sauce with salt and pepper.
33. 33. Mix the capers into the sauce.
34. 34. Wash the parsley.
35. 35. Shake the parsley dry.
36. 36. Finely chop the parsley.
37. 37. Add the chopped parsley to the sauce.
38. 38. Drain the cooked potatoes.
39. 39. Mash the potatoes coarsely with a potato masher.
40. 40. Mix the stewed pointed cabbage into the potatoes.
41. 41. Stir the sour cream into the potato-cabbage mixture.
42. 42. Season the potato mixture with salt and pepper.
43. 43. Grate some nutmeg into the potato mixture.
44. 44. Lift the tofu balls out of the water with a slotted spoon.
45. 45. Serve the tofu balls with the potato and pointed cabbage mash.
46. 46. Add the caper sauce on the side.

Nutrition per serving

• kcal: 435
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 35 g