Ingredients:

2 m Onions; finely chopped 1 ea Celery Stick; finely chopped 1 ea Garlic Clove; crushed/minced X Sunflower Oil; for frying 1 lb Tofu 3 tb Wholemeal/Wholewheat Flour 3 tb Water 1 ts Sea Salt 1/4 ts Black Pepper; freshly ground 1/2 c Wholemeal/Wholewheat Breadcrumbs; fresh 2 tb Dill or Parsley, fresh; chopped 5 ea Garlic Cloves; sliced 2 tb Wholemeal/Wholewheat Flour 1 1/2 c Hot Water 3-4 tb Lemon Juice 1. Saute the onion, celery and crished (minced) garlic in a little oil until they have softened and are golden brown. 2. Drain the tofu, squeezing out as much liquid as possible (use a clean cloth to hold the tofu and twist it to squeeze out the liquid). Mash the tofu in a large bowl. 3. Mix the 3 tablespoons flour, water and seasonings to form a paste. Mix this into the tofu and then knead it for about 3-4 minutes. Drain the onion and celery mixture and stir it well into the tofu. Add the breadcrumbs, and 1 tablespoon of the dill or parsley. 4. Form the mixture into rissole shapes and place them in a greased casserole dish. 5. Preheat the oven to 350F/180 °C/Gas Mark 4. 6. Lightly fry the sliced garlic in a little oil until they are golden brown, then stir in the 2 tablespoons of flour. Add the hot water gradually, stirring well continuously. Bring it to the boil, then let it cool slightly. 7. Pour this sauce evenly over the rissoles, then pour the lemon juice over the top. 8. Bake, covered in the preheated oven for 30-40 minutes. 9. Sprinkle the remaining dill or parsley over the top, then serve hot with brown rice.

Transcribed By: S.Lefkowitz