Just when you thought you’ve discovered all there is about Munio Candela, comes our blog with inspiring editorials and our own DYI tips for green living in style. A big warm welcome!
As they say, it's no fun to get inspired on an empty stomach, so here goes an idea for a light lunch or a healthy starter for a dinner with friends: tofu “meatballs” with chipotle chili mayonnaise and cabbage salad. We used lots of fresh herbs!
In the next post: how to use empty candle jars as flower pots
Tofu “meatballs” with chipotle chili mayonnaise and cabbage salad
Serves: 2-4 persons
Ingredients for the “meatballs”
- 150 g firm tofu
- 100 g panko bread crumbs
- 1 bell pepper
- 1 small onion
- 2 cloves of garlic
- A handful of mixed fresh herbs (such as dill, parsley, chives, basil, thyme, lemon mint, beetroot leaves etc.)
- 1 teaspoon paprika powder
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- Salt, pepper, olive oil
Ingredients for the cabbage salad
- 1/8 small head of cabbage
- 1 carrot
- A handful of mixed fresh herbs (such as dill, parsley, chives, basil, thyme, lemon mint, beetroot leaves etc.)
- 100 ml soya mayonnaise
- 2 tablespoons chipotle chili sauce
- Use your fingers to crumble the tofu into a fine, even, breadcrumb-like consistency. Add a finely chopped bell pepper, onion and fresh herbs.
- Add grated garlic, breadcrumbs, paprika powder, cayenne pepper and oregano.
- Add salt and pepper to taste and combine everything evenly using your hands.
- In another bowl place finely chopped cabbage, a grated carrot, and finely chopped fresh herbs.
- Add the mayonnaise, chipotle chili sauce, and mix thoroughly. Add salt, pepper and more chipotle chili sauce to taste.
- Make small “meatballs” out of the tofu mixture and fry them on a pan over medium heat until brown on both sides.
Tip: Decorate the table with Villa Collection candles in emerald green upcycled glass containers.
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