Tofu Cakes with Pumpkin Seeds

Peel onion and cut into wedges. Peel the garlic and cut into thin slices.

Rinse tomatoes, cut out the stems and cut the tomatoes into slices.

Score skins of apricots crosswise, plunge into boiling water, remove, rinse in cold water and remove the skins. Pit apricots and cut into wedges.

Boil vegetable broth in a pot. Add onion and garlic and cook over low heat, covered for 5 minutes.

Meanwhile, cut tofu into 4 slices. Place pumpkin seeds on a flat plate.

Add apricots and tomatoes to the onion in the pot. Cover and simmer over low heat for about 2 minutes, then keep warm.

Separate egg. Whisk egg white with 1 pinch of salt (save egg yolk for another use.)

Dip tofu cakes gently in salted egg white, drain excess and press tofu in the pumpkin seeds.