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🍽️ Vegan Smoked Tofu Croquetas with Eggplant Dip

244 kcal · 30 min · 4 servings

Ingredients

• Smoked Tofu 200 g
• Vegan Slices 4 slices
• Margarine, vegan 3 tbsp
• Wheat Flour, Type 405 35 g
• Oat Drink Barista 360 ml
• Salt pinch
• Pepper, black ground pinch
• Nutmeg, ground pinch
• Eggplants 2 pcs
• Garlic Cloves 3 pcs
• Soy Yogurt 500 g
• Pepper, sweet pinch
• Cornstarch 4 tbsp
• Breadcrumbs 100 g
• Frying Oil 1 L

Instructions

1. 1. Dice the smoked tofu into small pieces.
2. 2. Dice the Genießerscheiben (soy-based slices) into small pieces.
3. 3. Melt margarine in a pot.
4. 4. Add the flour and sauté it for about 1 minute.
5. 5. Deglaze the mixture with Barista oat drink.
6. 6. Stir until a thick paste forms.
7. 7. Fold in the smoked tofu and the Genießerscheiben.
8. 8. Season the mixture with salt, pepper, and nutmeg.
9. 9. Ensure the paste releases easily from the bottom of the pot.
10. 10. Spread the paste evenly on a plate.
11. 11. Let the paste cool down to room temperature.
12. 12. Cover the plate with cling film.
13. 13. Chill the paste in the refrigerator for at least 60 minutes.
14. 14. Preheat the oven to 200 °C top/bottom heat.
15. 15. Halve the eggplants lengthwise.
16. 16. Poke the eggplant halves with a fork.
17. 17. Place the eggplants on a baking sheet lined with baking paper.
18. 18. Bake the eggplants for about 30 minutes.
19. 19. Let the baked eggplants cool down to room temperature.
20. 20. Peel the garlic.
21. 21. Finely chop the garlic.
22. 22. Separate the eggplant flesh from the skin.
23. 23. Mash the eggplant flesh into a paste in a bowl using a fork.
24. 24. Add 300 g of soy yogurt and the chopped garlic.
25. 25. Mix the ingredients well.
26. 26. Season the cream with paprika powder, salt, and pepper.
27. 27. Place two plates side by side for breading.
28. 28. Mix 200 g of soy yogurt with cornstarch on the first plate.
29. 29. Season the soy yogurt mixture with salt and pepper.
30. 30. Fill the second plate with breadcrumbs.
31. 31. Cut the cooled paste into about 20 to 25 equal pieces.
32. 32. Roll the pieces first in the soy yogurt mixture.
33. 33. Then roll the pieces in the breadcrumbs.
34. 34. Heat oil in a pot for frying on high heat.
35. 35. Test the oil temperature with a wooden stick.
36. 36. The oil is hot enough when small bubbles form on the wood.
37. 37. Fry 5 croquetas at a time for about 5 minutes until golden brown.
38. 38. Let the finished croquetas drain on kitchen paper.
39. 39. Repeat the frying process with the remaining croquetas.
40. 40. Serve the smoked tofu croquetas with the eggplant cream.
41. 41. Enjoy your meal!

Nutrition per serving

• kcal: 244
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 19 g