Albóndigas vegetarianas - vegetarian "meatballs"

Ingredients

• 500 g firm tofu
• 1 small bunch of chives
• 1/4 cup chopped parsley
• 100 g fresh shitake mushrooms
• 3 tablespoons of potato flour
• 1 clove of garlic (minced)
• 1 egg
• salt to taste
• Olive Oil

For the sauce:

• 1 750 ml Provista Sugo Classica
• 2 medium onions sliced
• 4 baby red capsicums sliced
• 1 tablespoon dried thyme
• 1 medium green chili sliced
• 3 bay leaves
• 2 cups of water
• salt to taste
• Parmesan cheese to serve.

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Preparation

• Saute mushrooms in olive oil, then set aside to cool. Chop half of the tofu and set aside.
• Put the other half in the food processor. Add chopped chives, garlic, parsley, egg, flour and salt.
• Process to a paste. Add mushrooms and process, make sure that mushrooms are still in pieces.
• Add chopped tofu and process, leaving chunks of tofu. Form into balls and set aside.
• To make the sauce:
  Saute onion and capsicums in a heavy pan until collapsed. Add sugo and water and simmer for 5 minutes. Add salt to taste, chopped chili, bay leaves and thyme. Slowly and carefully add the albondigas into the sauce (do no stir).
• Simmer covered for 20 minutes, serve with brown rice and sprinkle with chopped parsley or Parmesan cheese.