I had still some (100 g) tofu leftover and thought about how to make good use of it.
My idea was to have an arabic inspired wrap with something like falafel inside.
Falafel are deep-fried balls made of ground chickpeas.
I decided on fried balls out of red lentils and tofu - a totally different thing but as nice as falafel.
|Wrap full of goodness..|
|Some Tofu-lentil balls so nice I ate 2 from scratch|
- tomato salad
- egg-plant-parsley salad
- onions salad
- grilled and peeled bellpeppers
- minty yoghurt sauce
- some salad greens
How to meatless lentil-balls:
- 100 g firm and dry tofu
- 1 teaspoon dark soy sauce
- 1 teaspoon mushroom sauce
- 1/2 cup red lentils (dry seeds)
- 1 1/2 cup water
- 1/2 medium onion
- 1 small spring onion, chopped
- salt, smoked chili pepper
- 1 garlic glove
First I pureed the tofu together with the onion and garlic and seasoned with a teaspoon dark soy sauce and some thick mushroom sauce (both chinese).
I boiled the lentils in the water (without salt) for 10 minutes, sieved the lentils to get rid of as much water as possible and mixed this with the spices and tofu - just using the blender a bit..
I stirred in the chopped spring onion and let this mixture sit for 1 hour, covered, in the fridge.
Next I heated up an good amount of oil in a deep pan and formed flat balls out of the lentil-tofu mix (10 pieces).
I semi-deep-fried (no swimming lession) the balls for a few minutes until golden browned. The balls are very tender and fragile when becoming warm so I flipped them over very carefully and only once.
I transfered the balls on kitchen towels and let them cool down. They will become firmer (a little) when cooled.
This was my first attempt of preparing lentil-tofu-balls, just an idea and it turned out as nice as thought.
Next I made the egg plant salad:
- 1 long and very slender light lilac egg plant (asian egg plant)
- 1/2 onion
- 2 tomatoes
- 1 teaspoon brown sugar
- 5 parsley sprigs, chopped roughly
- chili flakes
- 1 very small pinch cinnamon
- small pinch cumin
- black pepper
- lemon juice
- olive oil
I caramelized with sugar and added the roughly chopped tomatoes and simmered, adding a little water until the egg plants were soft.
I seasoned with salt, pepper, chili, cumin, cinnamon, lemon juice and tossed with parsley.
For tomato salad
- 5 medium cherry tomatoes, sliced
- a few onion rings (see onion salad)
- a little balsamic vinegar - a dash
For onion salad
- 1 big red onion, sliced with a mandoline
- 1 pinch sugar
- 1 pinch salt
- olive oil
Just cut bellpepper into flat wedges and grill the skin sides until charred. Peel of the skin after cooling.
- 125 ml yoghurt
- 1 small garlic glove, crushed and minced (in salt)
- 5 mint leaves, sliced (I used chocolate mint, a mint plant with a nice little chocolate smell and sweet flavor)
- 1 pinch cumin
- 1 pinch salt
For the wraps I used arabian flat breads / wheat tortillas, heated up in the microwave until hot and soft.
First I spread yoghurt sauce with a little Harissa (chili paste), sprinkled onion salad, tomato salad, egg plant salad, put 2 lentil balls in the middle and a few salad leaves and bellpepper wedges. Wrapped it up and finished. The lentil balls will get crushed due to the wrap-up process but this does not matter. They taste very good just dipped in the yoghurt sauce too.