Tofu nuggets with beets
Crocchette di tofu e bietole
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For 4 people
250 g of chard wring well
250 g of tofu
1 medium onion
1 teaspoon yeast flakes
1 teaspoon toasted pine nuts
salt and pepper
about 1 cup of soy milk
extra virgin olive oil
Brown the chopped onion in the oil and add chopped Swiss chard for a few minutes.
Add salt and pepper to taste.
In a blender, blend the tofu with soy milk and a pinch of salt, until you have a soft dough but not liquid.
Amalgamated with Swiss chard, yeast and pine nuts.
Place the dough into four molds of 10 cm of diameter approximately, previously greased and sprinkled with breadcrumbs.
Bake at 180° C for 20-30 minutes until they are golden brown.
(Thanks to: Ristorante vegan "La Fonte", Montespertoli - FI)
