Tofu Meatballs

Cut the tofu into small strips, put in 1/2 liter of heated vegetable soup form and steep for 15 min. Remove, drain, turn in the flour on the other side and roast in a frying pan with a little oil. Heat the butter in a saucepan and sauté the diced onion and bell bell pepper until soft. Add the cleaned, washed and sliced mushrooms, extinguish with white wine and a quarter of a liter of vegetable soup. Stir in the crème fraîche and add the tofu. Sauté over medium heat for another 5-10 minutes. Bind with the mixed maizena (cornstarch), season with freshly grated nutmeg, pepper, sea salt and soy sauce.

Finish with Parmesan cheese and bring to the table sprinkled with finely chopped parsley.

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