Ingredients

• 2 medium potatoes
• 1 leek
• 2 garlic cloves
• 200 gr firm smoked tofu (you can find it at Jumbo; if you can’t find it, normal firm tofu is ok)
• Olive oil
• Smoked paprika
• Breadcrumbs
• Salt/pepper
• Fresh rosemary

Procedure

1. Peel and cut the potatoes into small cubes; cut the leek and the garlic into small pieces. Put those ingredients in a pan with some olive oil, some water, fresh rosemary, salt and pepper. Cook them slowly with the lid on until everything is soft and dry. At this point, add some smoked paprika (if you are using smoked tofu, use less paprika, otherwise exaggerate a bit!).
2. Let cool down a bit and then mash everything with a potato masher or a fork.
3. Pat dry the tofu, cut it into pieces and blend it with a food processor or a steady mix. If you don’t have a mixer, you can smash it with a fork. Put together your tofu and your potato mash, mix everything, taste it and season it with more salt and spices if needed.
4. Add some breadcrumbs to the mix; the consistency should become firmer but still soft. Create your balls, roll them in some breadcrumbs, brush with oil and cook in a ventilated oven for 30 minutes; you can use the grill mode at the end, to make them golden brown. 
5. Let them cool down so they get firmer. 

How to use it?

• You can eat them like this or serve them in a creamy tomato sauce. For the sauce, just sauté some onion, add some tomato sauce and fresh basil, season with olive oil, salt and pepper. Immerse the polpette in the sauce and let them cook for another 2 or 3 minutes, until they become softer and they blend with the sauce. Buon appetito!