Tofu and Chickpea Polpette With Marinara Sauce
[Vegan, Grain-Free]

To Prepare the Tofu:

1. Preheat the oven to 400°F.
2. Drain the tofu, press to remove as much water as possible and crumble the tofu into small clumps into a bowl.
3. Stir in the vegetable bouillon powder, light soy sauce, and dark soy sauce and spread the mixture out onto a baking sheet. Bake in the preheated oven for 35-40 minutes until the tofu is very firm and has bouncy texture.

To Make the Sauce:

1. Add the oil to a frying pan over a medium heat and add the finely chopped carrot, celery, onion, garlic, salt, bay leaves, thyme. Fry for 4-5 minutes then add the white wine and pepper. Cover and cook on a low heat for 10 minutes until the vegetables have softened.
2. Next add the mushrooms and cook for a further 4-5 minutes.
3. Add the chopped tomatoes, water, vegetable stock cube, tomato purée, and fresh basil. Cover and simmer gently for 8-10 minutes.
4. Remove the lid and continue to cook for a further 6-7 minutes or until the sauce has thickened.
5. Put to one side and prepare the polpette.

To Make the Polpetti:

1. When ready, remove tofu from oven and reduce oven to 370°F.
2. Place the dried mushrooms into a processor and process until powdered. Now add the red onion, parsley, pistachio nuts, drained chickpeas, paprika, chili, salt, pepper, and garlic.
3. Process until the mixture is very thick and dough-like.
4. Place the mixture into a bowl and pour over the baked tofu. and stir the tofu gently into the mixture.
5. Shape into small balls, approximately half the size of a golf ball, place on a baking sheet and place in the refrigerator to set for around 10 minutes.
6. Using a deep fat fryer or a pan of oil, fry the balls in batches, making sure the oil is hot enough so that they sizzle and fry as soon as they tough the fat. Cook for just 1 minute and remove with a slotted spoon and place back onto the baking tray.
7. Place back into the oven for 10 minutes to finish cooking.