Albóndigas de tofu, calabacín y tomate seco con salsa de almendras

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Albóndigas de tofu, calabacín y tomate seco con salsa de almendras. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Albóndigas de tofu, calabacín y tomate seco con salsa de almendras is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas de tofu, calabacín y tomate seco con salsa de almendras estimated approx 1h.

To begin with this recipe, we must first prepare a few ingredients. You can cook Albóndigas de tofu, calabacín y tomate seco con salsa de almendras using 18 ingredients and 4 steps. Here is how you cook that.

Textura perfecta y equilibrada

Ingredients and spices that need to be Prepare to make Albóndigas de tofu, calabacín y tomate seco con salsa de almendras:

1. Albóndigas
2. 50 gr Harina de garbanzo
3. 100 gr tofu
4. 50 gr pan rallado
5. 200 gr calabacín
6. 30 gr tomate seco
7. 4 gr pimienta negra
8. 1 gr ajo en polvo
9. 1 gr psyllium
10. Salsa
11. 10 gr harina integral
12. 40 gr harina de almendra
13. 3 gr cúrcuma
14. 30 cl caldo de verdura
15. Cocina
16. Harina
17. Aceite de oliva
18. al gusto Sal

Instructions to make to make Albóndigas de tofu, calabacín y tomate seco con salsa de almendras

1. Cocinar el calabacín con aceite hasta que quede blando. Después mezclar el resto de ingredientes de las albóndigas y triturar con el robot de cocina hasta que quede textura de carne picada. Salar a gusto y dejar reposar al menos 30 min en la nevera
2. Formar bolas, enharinarlas y freírlas. Separar
3. En el mismo aceite añadir la harina integral, ir añadiendo el caldo y el resto de ingredientes. Darle un toque de batidora o robot para dejar la salsa uniforme
4. Añadir las albóndigas a la salsa y dejar cocer 5 min.

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