Pasta with vegan meatballs

My edition of "cooking with children", as cooking with my boyfriend is always an adventure. I assign him the most simple instructions and he is anyhow able to misunderstand them. The kitchen looks quite often like a battlefield aftterwards. But why complain, at least he is usually cleaning it all up. It's probably one reason why our exciting relationship never becomes boring.

Here my recipe for hungry childs (or childish men), who like to play around with their meatballs until they foul the wall.

For 4 dishes:

1 cup tofu (200g)
1/3 cup dried white bread (50g)
2 tablespoons starch
3-4 shots soya milk
1 onion, minced
3-4 tablespoons tomato puree
1/2 bunch parsley
1 tablespoon lemon juice
salt, pepper, paprika, nutmeg
oregano, thyme
plenty of olive oil

1/2 pound pasta (500g)

2 cloves garlic
1/2 pound peeled and minced tomatoes (500g)
1 tablespoon starch
1 shot red wine (optional)
salt, pepper, thyme, oregano

For the vegan meatballs use a fork to mash the tofu, then roast it gently with olive oil. Then add minced onions and tomatoe puree and spice everything. Crush the white bread and add starch. Mix the tofu with the white bread and add milk until the bulk has a nice moldable consistency. Work parsley and lemon juice into it and season everything (very!) spicy.
Form little balls out of the tofu-bulk and roast them gently at moderate heat with plenty of oil.

While the meatballs frizzle, refine pasta in salted water and prepare the tomato-sauce.
Mince 2 cloves of garlic as fine as possible and stew it in olive oil. When they are about to become brown, add tomaoes.
Thicken the sauce with a little bit of starch, so that it sticks better to the pasta later and isn't that diluted. If you like you could lace the sauce with red wine.

Drain the pasta, drape meatballs and tomato-sauce nicely on top and there it is - a delicious meal of childhood days. Enjoy your meal!

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