Small dice <quantity>150<unit>g</unit></quantity> of smoked tofu

Transfer to a bowl and add <quantity>3<unit>tbsp</unit></quantity> of soy sauce. Let the tofu marinate for 30m to set the flavors

Remove the leaves of <quantity>1</quantity> leek. Cut it lengthwise and thinly slice

Peel and finely chop <quantity>100<unit>g</unit></quantity> of white button mushroom

Small dice <quantity>1</quantity> onion

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a pan over medium heat

Add the onion and leek

Add black papper and salt to taste and stir until translucent

Add the chopped mushrooms. Add more salt to taste and stir

Add <quantity>3<unit>tbsp</unit></quantity> of white wine and stir until it is reduced by half. Make a well in the certer

Add the tofu and cook until soft and creamy. Reserve

Add <quantity>170<unit>g</unit></quantity> of all-purpose flour to a pan over medium heat

Toast the flour for 5m until it smells nutty

Add <quantity>700<unit>ml</unit></quantity> of oat milk and <quantity>100<unit>ml</unit></quantity> of extra virgin olive oil

Add grated nutmeg and salt to taste

Add black pepper to taste

Whisk vigorously to cook the flour and form a smooth batter

Add the tofu and mushroom mix to the batter and combine

Line a pan with parchment paper or cling film. Add the croquette dough and cover with cling film. The dough should be about <quantity>2.5<unit>cm</unit></quantity> in height

Let it rest in the refrigerator for 2h to firm

Unmold the dough on a cutting board. Cut it into medium-sized sticks

Sprinkle a baking pan with all-purpose flour. Shape each stick into a croquette and set aside on the pan

Add <quantity>200<unit>g</unit></quantity> of all-purpose flour and a pinch of black salt to a bowl

Add black papper and salt to taste

Add <quantity>300<unit>ml</unit></quantity> of water. Whisk continuously until smooth

Add <quantity>200<unit>g</unit></quantity> of breadcrumbs to a bowl. Dip the croquette into the flour batter, drain, and coat with the breadcrumbs. Reserve

Preheat a deep pan filled halfway with vegetable oil over medium heat. Fry the croquettes in batches until golden brown and drain them on paper towels. The tofu & mushroom croquette is ready

The perfect vegan snack. Enjoy!