Ginger tofu patties:
Chop chili pepper, ginger, carrot, snow peas and zest from one lime into very small cubes.
Chop a sprig of rosemary needles very finely. Crumble the tofu and finely grind half of it with a food processor.
Separate the eggs. Mix all the tofu, crème fraîche, pepper, salt, egg whites and bread crumbs together well.
In a small frying pan, sauté a tablespoon of diced ginger, a teaspoon of rosemary needles and the diced chili, lime zest, carrots and snow peas in a little olive oil until translucent and add to the tofu mixture.
With wet hands, form small loaves and roast in olive oil until golden brown.
Tamarillo compote:
Score tamarillo crosswise, dip briefly in boiling hot water, rinse, skin, dice and marinate for half an hour with honey.
Dice the chili, onions, dates and peppers, crush the garlic and sauté everything together with star anise, cardamom in olive oil. Add the marinated tamarillo and simmer on low heat for 15 minutes.
Season to taste with salt and freshly ground pepper.
Stuffed tomatoes:
Grate the peel of the orange, squeeze the juice.
Heat the olive oil in a frying pan, sauté the spinach until it falls together and mix with orange zest and a tablespoon of orange juice. Season strongly with salt and freshly ground pepper.
Cut the tomatoes a lid small and with a spoon
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