- Mash the tofu with a fork
- Stir in the Champignons à la Grecque and season with shoyu and black pepper
- Stir in as much of the flour as you can until the mixture no longer sticks to the hands.
- Divide the mixture into balls (tip: this is easier when your hands are wet).
- Leave in the fridge for about 30 minutes.
- In a pan, fry in sesame seed oil and plant-based margarine until brown.