Meatballs with spinach, carrots and tofu
Polpette di spinaci, carote e tofu
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For 6 people: 500 g of tofu-1 kg of fresh spinach-20 g carrot-4 tablespoons nutritional yeast-nutmeg to taste--1 tablespoon of powdered vegetable nut-2 tablespoons olive oil 2 tablespoons of bread crumbs-2 oiva-garlic cloves-2 TBS tamari
Boil the spinach and then chop them with Crescent. Mash the tofu and then blow it up with carrots in pan for 3 or 4 minutes with a little oil. Add the spinach and remaining ingredients and make small balls to be fired, after lightly oil, 170° C for 20 minutes.
Ricetta del Ristorante vegetariano/vegano Dalla Terra di Galbiate (Lecco)
