Tips
Category
Ingredients
| Tempeh And Tofu Balls | |
| 2 pcs | large tempeh |
| 5 pcs | tofu |
| 1 tbsp | oregano |
| 1 tbso | rosemary |
| 1 tea spoon | ground pepper |
| To taste | salt |
| 1 cup | carrot |
| 1/2 cup | corn starch |
| Bolognese Sauce | |
| 1/4 cup | oil |
| 1 large | onion, diced |
| 4 cloves | garlic, smashed |
| 1/2 cup | mushroom, diced |
| 1/2 package | tempeh, crumble |
| 1 tbsp | basil |
| 1 tbsp | italian parlsey |
| 12 ounces | tomato sauce |
| 1 teaspoon | oregano |
| 1 tea spoon | rosemary |
| 1 tea spoon | chili flakes |
| 5 | bay leaves |
| To taste | salt and pepper |
Instructions
- 1
-
Blend tofu, tempe and carrot until smooth.
- 2
-
Add other ingredients and mix well.
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- 3
-
Make the mixture into balls, with favorite size. Bake at 180'c in 20min or until cook.
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- 1
-
In a large skillet, heat olive oil on medium heat. Saute the onion and garlic for 5 minutes.
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- 2
-
Add mushrooms and tempeh to the skillet.
Add salt and pepper to taste; stir.0 Comment(s)No comment yet. Be the first.
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- 3
-
Oregano, rosemary, bay leaves and red pepper flakes. Add tempeh and tofu balls Cook another 15minutes.
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- 4
-
If sauce is too thick, water; cover, and let simmer 15 minutes, stirring occasionally.
Remove from heat, and serve over pasta.0 Comment(s)No comment yet. Be the first.
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- 5
-
Garnish with basil and parsley, if desired.
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Recooks
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