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Veggie Tofu Cakes
Serves 4
A delicious and flavorful ketogenic treat for vegan food lovers looking to lose weight, by Michel Nilles
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Prep Time
20 min
Cook Time
20 min
Total Time
30 min
Prep Time
20 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Cakes
  2. 500g Frozen Veggie Mix (carrots, corn and peas)
  3. 85g Soy Flour
  4. 110g Coconut Flour
  5. 190g Silken Tofu
  6. 2 Tbsp Potato Starch
  7. 1 Red Onion
  8. 2 Cloves Garlic
  9. 3 Tbsp Olive Oil
  10. A pinch of Black Ground Pepper
  11. A pinch of Himalayan Salt
  12. Sauce
  13. 1 Oven roasted Red Bell Pepper
  14. 1 Tsp Smoked Paprika
  15. 200ml Coconut Cream
  16. 28g Capers
  17. 1 Spring Onion
  18. A pinch of Black Ground Pepper
  19. A pinch of Himalayan Salt
Instructions
  1. Cakes
  2. Sauté finely chopped onions and garlic with a tablespoon of olive oil in a pan. Add ground black pepper and Himalayan salt to taste.
  3. Add the soy and coconut flour in a bowl together with the potato starch. Mix it together.
  4. Blend the silken tofu in a blender until creamy.
  5. Add the thawed and drained vegetables to the bowl with the flours and add the creamy tofu mass and mix it all together until you get a uniform dough.
  6. Portion the dough into four equal portions. From each portion, form three cake patties.
  7. Roast the vegetable patties in a non-stick pan with olive oil until firm and golden brown.
  8. Once done, take the veggie cakes out of the pan, season with pepper and Himalayan salt, and place them on a kitchen paper towel to degrease.
  9. Sauce
  10. In the meantime, prepare the sauce by blending the oven-roasted bell peppers, smoked paprika, and the coconut cream until you get a smooth texture.
  11. Pour the blended sauce in a bowl and add capers.
  12. Season the sauce pepper and Himalayan salt to taste.
  13. Cut the fresh spring onion into thin slices for garnish.
  14. Serve
  15. Stack three veggie cakes in the middle of a plate and pour a few tablespoons of sauce over the veggie cake tower.
  16. Finish your dish by sprinkling the chopped spring onion slices on your patties.
  17. Now you are ready to serve – bon appétit!
michelnilles.com http://michelnilles.com/
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