◗ Ingredients
○ Gefilte Tofu
1 pack of extra firm tofu - pressed
2 medium onion
2 medium potatoes
1 tsp of salt
1/8 tsp of black pepper
1-2 tsp of maple (optional)
¾ cup of matzo meal (can replace it with GF flower- such as Casava or Buckwheat flour)
1 cup of almond flour
2 tbs of psyllium husk (If you don’t have psyllium husk you can use 1 cup of GF flour or matzo meal (instead of ¾)).
1 tsp of dulce flakes (optional, for fishy taste)
Water / veggie broth (to sauté)
○ Broth
1 onion chopped
2 medium carrots sliced to 1/4 inch thick and in diagonal
Water / veggie broth (amount depends on your pot)
◗ Procedures
1) Grate the potatoes (if not organic also peeled) and put them in a strainer to extract their liquid.
2) Meanwhile, roughly chop the onion and sauté the onion with water or veggie broth until soften.
3) Transfer to a food processor the onion and the grated potato. Pulse it 2-3 times until starts combine.
4) Crumble the tofu with your hands and add to the food processor. Also add the salt, pepper, and maple to the food processor together until become unified.
5) Transfer the batter into a bowl, taste and fix seasoning if needed.
6) Add to the bowl the flours and the psyllium husk and mix well.
7) Refrigerate the dough for 20-30 min.
8) Slice the carrot to pretty thick slices and dice the onion finely.
9) Meanwhile heat a wide shallow pan and add the chopped onion and the sliced carrots with half cup of water or veggie broth and sauté for about 5 min.
10) Add ½ tsp of salt to the pot; add 1.5-2 inches of veggie broth/ water (the amount of liquid will change based on your pan) to the pan and bring to boil.
11) Meanwhile take the dough from the refrigerator and divide it into 2 parts.
12) From each part make a loaf and rap it with parchment paper, tightening the edges by twisting the parchment paper.
13) When the broth reaches a boil, reduce the heat to medium low and place the two loafs into the pan with the opening of the parchment paper facing up.
14) Put the lid on, covering half of the pot and cook for 40 min (reducing the heat half way through).
15) After 40 min take the lid off and let it cool for 1 hour minimum.
16) Remove the parchment paper and slice the loaf into ¾-1-inch thick slices.
17) serve with a carrot or two on each slice, and pour some of the broth with onions on top. Enjoy!
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