Tofu Croquettes with Chives, Carrots and Vegan Mayonnaise

Servings: 4
Prep time: 25
Cooking time: 35
  1. Chop the tofu and combine it with the beans, 2-3 tablespoon olive oil and a teaspoon chives. Sauté everything in a pan for 5 minutes, adding salt to taste. In the meantime, grate one teaspoon lemon peel. Let the sautéed mix cool down a little bit and process it in a blender with a teaspoon chives and half of the grated lemon peel. Place the mixture in a bowl and store it in a fridge for one hour.
  2. Thinly slice the carrots and chop the olives. sauté the minced garlic with a few oil, then add the carrots, the olives and the herbs, add salt to taste and cook for 5 minutes on a high heat. At this point, add the sugar and, after a minute, add the vinegar too, letting it evaporate. Remove from the stove, add the remaining grated lemon peel and let it cool down.
  3. With the dough, create the croquettes (work with damp hands to facilitate the process), then cover them with rice flour and place them on a tray covered with parchment paper, adding a few oil.
  4. Bake at 190°C for 10 minutes (or cook them in a pan with some oil). Serve them warm, with the carrots and some rice mayonnaise