Tofu Vegetable Loaf

For the tofu vegetable loaf, first peel the kohlrabi and carrots and coarsely grate them on a vegetable grater.

Clean, rinse and cut the leek into very fine rings.

Finely mash the tofu with a fork.

In a bowl, mix the vegetable graters, tofu, leeks and herbs.

Finely grate the zest of the lemon on a vegetable grater and add to the bowl as well.

Squeeze the garlic into the bowl as well.

Add the egg and the wholemeal breadcrumbs and knead everything with your hands into a smooth dough.

Season the dough with salt, pepper, nutmeg and cumin and form about 12 equal-sized patties.

If the dough is still too wet when you shape it, add a bit more breadcrumbs until the mixture is easily malleable.

Heat the olive oil in a frying pan and fry the loaves in it for about 5 minutes on each side, until they are nicely browned and crispy.

Keep the tofu-vegetable patties, which are already fried, warm in the oven and drain on paper towels.

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