Walnut soutzoukia with tofu and Florina pepper

Ingredients (for 3–4 servings) :

For the soutzoukia:

100 g walnuts

200 g firm tofu, crumbled

2 slices whole wheat bread (crustless) or 2–3 tbsp. oat flakes

1 small onion, chopped

1 clove of garlic

2 tbsp olive oil

1 tsp cumin

1/2 tsp paprika

1 tsp vinegar

Salt and freshly ground pepper

For the sauce:

2 Florina peppers (roasted and peeled or from a jar)

1 small onion

1 clove of garlic

2 tbsp olive oil

1/2 cup grated tomato or tomato sauce

1/2 tsp sugar or a little molasses (optional)

Salt, pepper

Execution instructions:

For the soutzoukia:

1. Put the tofu, nuts, bread or oats, onion, garlic, vinegar, spices and oil in the multi.

   
   

2. Beat until it becomes a thick, slightly wet mixture that can be molded. If necessary, add a little more oats or olive oil for the right texture.

   
   

3. Shape into small soutzoukia and leave them in the refrigerator for 20–30 minutes.

   
   

4. Bake in a preheated oven at 200°C for 20–25 minutes, or sauté in a non-stick pan with a little oil until golden brown.

   
   

For the sauce:

1. Sauté the onion and garlic in olive oil until soft.

   
   

2. Add the peppers, tomato, sugar, salt and pepper and let them simmer for 10 minutes.

   
   

3. Puree with an immersion blender until the sauce is smooth and velvety.

Serving:

Serve the soutzoukakia with the sauce on top and, if desired, with a side dish such as basmati rice or mashed potatoes.

Nutritional Analysis (per serving, 4 servings total):