| Tempeh And Tofu Balls | |
| Large Tempeh | 2 pcs |
| Tofu | 5 pcs |
| Oregano | 1 tbsp |
| Rosemary | 1 tbso |
| Ground Pepper | 1 tea spoon |
| Salt | To taste |
| Carrot | 1 cup |
| Corn Starch | 1/2 cup |
| Bolognese Sauce | |
| Oil | 1/4 cup |
| Onion, Diced | 1 large |
| Garlic, Smashed | 4 cloves |
| Mushroom, Diced | 1/2 cup |
| Tempeh, Crumble | 1/2 package |
| Basil | 1 tbsp |
| Italian Parlsey | 1 tbsp |
| Tomato Sauce | 12 ounces |
| Oregano | 1 teaspoon |
| Rosemary | 1 tea spoon |
| Chili Flakes | 1 tea spoon |
| Bay Leaves | 5 |
| Salt And Pepper | To taste |
Tempeh and tofu balls
Blend tofu, tempe and carrot until smooth.
Add other ingredients and mix well.
Make the mixture into balls, with favorite size. Bake at 180'c in 20min or until cook.
Bolognese sauce
In a large skillet, heat olive oil on medium heat. Saute the onion and garlic for 5 minutes.
Add mushrooms and tempeh to the skillet.
Add salt and pepper to taste; stir.
Oregano, rosemary, bay leaves and red pepper flakes. Add tempeh and tofu balls Cook another 15minutes.
If sauce is too thick, water; cover, and let simmer 15 minutes, stirring occasionally.
Remove from heat, and serve over pasta.
Garnish with basil and parsley, if desired.