Vegan | Vegetarian

Salad:

1/2 head endive

60 g gouda cheese

1/2 bell pepper, red

1 tomato

1 Tbsp. wine vinegar or lemon juice

1 pinch of sea salt

1/2 tsp. mustard (whole-grain mustard or medium hot)

1 pinch of white pepper

1.5 Tbsp. hazelnut oil

1 pinch of paprika powder

Tofu balls:

125 g tofu

1/2 onion

1 clove of garlic

1 egg

2 Tbsp. rolled oats

1 tsp. mustard, medium hot

1 pinch of paprika powder

1 pinch of curry powder

1 pinch of cumin

1 pinch of iodized salt

1 pinch of marjoram

1 pinch of dried parsley

1 pinch of pepper

½ Tbsp. soy sauce

2 whole-grain rolls

Wash endive, remove outer leaves (if necessary). Cut lettuce, cheese, red pepper, and tomato into thin strips. Mix with wine vinegar dressing or lemon juice, sea salt, mustard, pepper, hazelnut oil and paprika powder.

Tofu balls:

Crush tofu with a fork or shred with a hand blender. Peel onion and garlic, dice and add. Mix with egg and rolled oats. Season to taste with mustard, paprika, curry powder, cumin, salt, and dried oregano and 1/2 Tbsp. dried parsley, pepper, and soy sauce.

Shape into approximately 10 balls and place on a baking sheet lined with foil. Bake at 200°C (convection oven at 180°C) until golden brown for approximately 20 minutes. Enjoy hot or cold with the salad.

Extra tip*

A herb dip or tzatziki works well with the tofu balls.

Serve a banana quark dish (alternatively cottage cheese) for dessert.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 508 kcal | Protein 26.7 g | Carbohydrates 40.8 g | Fibre 9.17 g | Fat 26 g