Preheat the oven to 180 ° C.
In a large frying pan over medium heat, sauté the onion, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent.
In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well.
While stirring, add the vegetables to the tofu mixture. Pour in breadcrumbs.
Blind the cutlets with a thickness of 1.3 cm and place on a non-stick baking sheet. Sprinkle paprika on top. Bake for 25 - 30 Minutes until the patties are brownish-golden and firm in the center.
Cool before serving.
Ingredients
Directions
Preheat the oven to 180 ° C.
In a large frying pan over medium heat, sauté the onion, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent.
In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well.
While stirring, add the vegetables to the tofu mixture. Pour in breadcrumbs.
Blind the cutlets with a thickness of 1.3 cm and place on a non-stick baking sheet. Sprinkle paprika on top. Bake for 25 - 30 Minutes until the patties are brownish-golden and firm in the center.
Cool before serving.