Cous Cous to the Indian
67 recipes
Tofu Meatballs And Sausage With Sauce To Vegan Yogurt
ingredients
servings
2
Pepper
to taste
Himalayan salt
to taste
Curry powder
to taste
Chives
to taste
Soy yogurt
25 grams
Tropea onion
1/2 half
Water
50 grams
Water
4 spoons
Poppy seeds
to taste
Couscous
50 grams
Tofu
125 grams
Precooked chickpeas
75 grams
second courses from Italy
Tofu Meatballs And Sausage With Sauce To Vegan Yogurt
Tofu Meatballs And Sausage With Sauce To Vegan Yogurt
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A load of vegetable proteins in a single dish
preparation
step 1
Boil 50 g of water. Combine hot water with couscous until it is absorbed, then let it rest for 5 minutes without stirring. Raise the cous cous with a fork.
step 2
Put pre-cooked chickpeas, tofu, half cous cous, oil, salt, pepper and curry (and 4 tablespoons of water if it is difficult to blend) into the blender. Frulla well.
step 3
Add the shredded mixture with the remaining cous cous and with poppy seeds. Mix well with the hands and shape of the meatballs (16 small ones have come out).
step 4
Preheat 180 degree preheated static oven for 15 minutes (5 minute grill mode).
step 5
Put the yogurt in a cup, then add the onion cut into small pieces, spices, salt and pepper. Mix well.
