This is one of my fav take to work lunches - I prepare a large batch on Sundays and have lunch (or a snack) for at least 2 or 3 days of the week with some greens
Tofu Mushroom Quinoa Croquettes full recipe here
250g fresh tofu
2 garlic cloves, finely chopped
2 tsp. of olive oil
3 tsp. of tamari sauce
6 tsp. cooked quinoa
2 tsp. tomato sauce
2 tsp. sundried tomato sauce
2 tsp. sweet corn
2 tsp. fresh mushrooms, finely chopped
2 tsp. of olives (I used black)
3 tsp. chopped fresh parsley
1 tsp. thyme
2 tsp. ground linseed
4 tsp. lukewarm water
3 tsp. buckwheat flour
Grated almonds (or ideally gluten-free bread crumbs), to coat
Cashew mayonnaise or salad, to serve
Drain the tofu to remove all water. Then, place it in a food processor and blend it into a smooth cream.
Cook the quinoa according to the instructions on the package.
Chop the garlic and the mushrooms finely.
Put the sundried tomatoes in the food processor and blend.
Add a little olive oil to a large frying pan and stir in the garlic. Then, add the tofu, season with the tamari and cook for 2 minutes. Add the cooked quinoa, mushrooms, tomato sauce, sundried tomato paste, sweet corn, olives and stir for about 3 minutes on a low heat. Then, add the parsley, thyme, and lemon juice.
In a bowl, mix the linseed with water and stir until you get a kind of thick gum. Add it to the pan and mix everything really well. Add the flour and continue to stir until a compact dough is obtained.
Let it stir a little and begin to shape the croquettes with your hands. Coat with grated almonds or bread crumbs and grill in a frying pan with the remaining olive oil.
Serve with a salad or with cashew mayonnaise.