Preheat the oven to 200 ° C;
In a large skillet over medium heat, passer the onions, grated zucchini, corn and parsley in a vegetable broth until the onions become transparent. Instead of broth, vegetables can be sautéed in a small amount of oil;
In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it) and sea salt. If there is, you can add 1 tsp. home-made vegan mayonnaise. Mix everything 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 Minutes until the patties are golden and solid in the center.
Sprinkle the vegetables with olive oil, salt and pepper to taste;
On a baking sheet we spread the baking paper, put the vegetables and put in a preheated oven up to 200С 5 Minutes. It is possible with cutlets.
Ingredients
Directions
Preheat the oven to 200 ° C;
In a large skillet over medium heat, passer the onions, grated zucchini, corn and parsley in a vegetable broth until the onions become transparent. Instead of broth, vegetables can be sautéed in a small amount of oil;
In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it) and sea salt. If there is, you can add 1 tsp. home-made vegan mayonnaise. Mix everything 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 Minutes until the patties are golden and solid in the center.
Sprinkle the vegetables with olive oil, salt and pepper to taste;
On a baking sheet we spread the baking paper, put the vegetables and put in a preheated oven up to 200С 5 Minutes. It is possible with cutlets.