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Hello, spring!

Hello, spring!

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

  1. Use your fingers to crumble the tofu into a fine, even, breadcrumb-like consistency. Add a finely chopped bell pepper, onion and fresh herbs.
  2. Add grated garlic, breadcrumbs, paprika powder, cayenne pepper and oregano.
  3. Add salt and pepper to taste and combine everything evenly using your hands.
  4. In another bowl place finely chopped cabbage, a grated carrot, and finely chopped fresh herbs.
  5. Add the mayonnaise, chipotle chili sauce, and mix thoroughly. Add salt, pepper and more chipotle chili sauce to taste.
  6. 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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