Boil the soy cutlets in hot soup and let them swell until all the liquid is absorbed.
Peel onion and garlic, wash parsley and chop everything.
Sauté in a pan in a little oil and then add to the soy squash. Bind the mixture with the eggs and breadcrumbs. Season with tomato paste, soy sauce, salt and pepper and then form into small loaves.
Deep-fry the soy loafs in hot fat.