• Bring the chickpea flour to the boil with 100 ml water in a pan.
• Mix the tofu with 50 ml water.
• Mix the tofu, chickpea paste and all the spices and other ingredients together and knead well.
• Cut the baking paper into approx. 20 x 20 cm pieces. Remove a small mass from the dough, shape it into a long shape and wrap it in the baking paper. Twist the ends together to form a sweet.
• Place everything on an oven rack. Preheat the oven. Cook at 200 degrees Celsius top/bottom heat for approx. 50 minutes.
• Place the currywurst on a plate and sprinkle with curry powder. Serve with ketchup and chips.

• Drain the tofu and crumble into a mixing bowl.
• Add the drained beans.
• Mix with approx. 100 ml water.
• Cook the flour and chickpea flour with 100 ml water to a firm paste.
• Place the flour porridge and the mixed beans with tofu in a large bowl.
• Add all the remaining ingredients.
• Knead the whole thing well. Ideally with both hands.
• Cut small portions from the mixture and shape them into long sausages on a surface.
• Cut a sheet of baking paper into 4 pieces. Place a shaped sausage mixture in each quarter and wrap tightly. Close each one at the ends like a sweet.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Place the individual wrapped sausages on an oven rack with space between them. Then place them in the oven and leave for approx. 40 minutes. If necessary, reheat for approx. 10 minutes.

• Pat the tofu dry and cut into small slices.
• Peel and chop the onion.
• Marinate everything together with the spices and soy sauce for approx. 1 hour. After half the time, carefully turn once. Season to taste if necessary.
• Place on a baking tray lined with baking paper. Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 15 minutes.
• Cut the rolls in half, top with the tofu and onions and pour the sauce on top.

• Wash the millet and place in a pan with the water.
• Peel and finely chop the carrots. Also chop the onion, leek and garlic clove. Then add the vegetables to the millet in the pan.
• Bring to the boil and then simmer gently for 20 minutes without the lid. Keep stirring so that nothing sticks to the bottom. Especially when the millet becomes soft.
• Leave to cool slightly afterwards.
• Sprinkle over the remaining spices, soy sauce and parsley.
• Crumble the tofu as well.
• Add the potato flour and mix everything well.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Line a baking tray with baking paper.
• Form burgers with wet hands and place on the baking paper. Cover with additional baking paper.
• Bake in the oven for between 35 and 40 minutes.

• Boil peas with a little water for about 3 minutes.
• Drain tofu.
• Drain the peas, collecting the pea water.
• Lightly crumble the tofu and place in a container with the peas. Add a little pea water and mix with a blender. If necessary, always add a little of the water until the spread is nice and creamy.
• Wash and chop the arugula and chives and add to the pea paste.
• Season to taste with curry powder, cayenne pepper, salt, and shabbazo powder.

• Pat tofu dry and cut through once.
• Cut diamonds on each piece, but do not cut through.
• Stir together mixture for marinating.
• Brush each piece of tofu with it. Also in the spaces between.
• Sprinkle with a little herb de Provence.
• Allow the tofu to marinate for 1 hour.
• Peel the potatoes and cut them once.
• Spread each half with the leftover tofu mixture.
• Sprinkle with herbs de Provence.
• Preheat oven to 180 – 200 degrees celsius top/bottom heat.
• Cover with baking paper.
• Place the potato halves and the tofu on the baking tray.
• Bake everything in the oven for about 30 – 40 minutes.
• In the meantime, cut the savoy cabbage into small pieces, wash it and boil it in a pot with water and the finely chopped onion until soft.
• Then mix lightly with a blender.
• Bind with flour which was previously mixed with a little cold water and season with spices.

For the meatloaf

• Simmer green spelt meal and finely chopped onion with 500 ml water in a pot for about 5 minutes. Stir again and again. Then cover and let swell for 20 minutes.
• Simmer the quinoa with 150 ml of water in a pot for 15 minutes and then let it swell for another 5 minutes.
• Cook the oatmeal with 200 ml of water to a porridge.
• Mix all the ingredients in a bowl. Add the spices. Stir in the potato flour.
• Dab the tofu dry, crumble and add to the mixture. Knead everything again lightly.
• Form the whole into a large meatloaf.
• In an ovenproof dish with a lid, first pour in a little water, then put 1 -2 leaves of pointed cabbage on top.
• Put the meatloaf mixture on top. Cover with 1 – 2 leaves of pointed cabbage. Finally, close with the lid.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for about 50 minutes.

For the sauce

• Peel beet and cut into small sticks. Simmer in a pot of water for about 20 minutes until soft.
• Peel and chop the onion. Fry in a hot pot.
• Add peeled and chopped vegetables. Brown a little more with tomato paste. Then pour water and beet juice.
• Season the sauce with salt and bell pepper and paprika powder. Bind with starch.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

• Soak the soybeans overnight in a pot of water. The beans should be completely covered.
• The other day, drain the water through a sieve and rinse the soybeans with water
• Place the soybeans in a container with 1.5 l of water and puree with a blender or hand blender.
• Then place in a large sieve a tight cloth or even a nut milk bag and pour in the pureed mixture.
• Squeeze very firmly so that the soy milk comes out.
• Pour the soy milk into a very large pot and bring to a boil. Make sure that it does not boil over.
• Stir the salt and lemon juice into the boiled liquid.
• Simmer, stirring constantly, until flakes form.
• Then remove from heat and let stand for about 10 – 15 minutes.
• Again, cover a pot with a strainer and a straining cloth.
• Pour the soy mixture into it and squeeze it very well.
• Subsequently, the tofu should be pressed. To do this, place either a tofu press or a heavy object on the straining cloth with the mass.
• Press for about 15 – 20 minutes. After that, the tofu is ready and can be eaten.

• Drain tofu well and cut into slices or blocks.
• In a plate, mix the vegetable drink with 1 tsp of apple cider vinegar or lemon juice and let it curdle for 5 minutes.
• Finely mix millet flakes or oat flakes.
• Place these in a 2nd plate.
• Mix with soy sauce, paprika powder, chili powder, salt and pepper.
• In a 3rd plate, fill the cornstarch.
• First roll the sticks in the cornstarch, then dip them in the coagulated liquid. If possible, repeat this process again. However, you need more starch for this.
• Finally, roll the tofu in the dry mixture and place on a sheet of baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 10 minutes. Then turn once and bake for another 5 – 10 minutes.

• Wash and chop the vegetables. Cook in water until firm to the bite.
• Peel sweet potatoes and cut into thin slices.
• Finely puree tofu, soy drink and yeast flakes in a blender.
• Pour the mixture into a saucepan. Add 100 ml of water and bring to a boil. To thicken the liquid, mix the starch in a cup of cold water, add to the liquid and bring to the boil.
• Season with onion powder, garlic powder, turmeric, salt and pepper, and a splash of soy sauce.
• In a baking dish first fill half the can of tomatoes. Season with salt, pepper and oregano.
• Spread the thin slices of sweet potato on top of the tomato sauce.
• Then add the drained vegetables on top of the sweet potatoes.
• Cover the vegetables again with a layer of sweet potatoes.
• Finally, cover with the tofu sauce.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for about 40 minutes.