Brush the carrots under running water, remove the peel from the celery.
Grate the carrots and celery very finely. Clean the leek stalk, score it lengthwise and clean and cut it under running water. Remove the peel from the garlic clove and chop finely, cut the sage into thin strips. Heat olive oil in a saucepan, cook garlic and leek until translucent. Add the rest of the vegetables, stir-fry briefly together with the sage. Extinguish with vegetable soup. Steam the vegetables for about 5 minutes until soft, then drain well in a sieve. Mash the tofu very finely with a fork and mix with the vegetables, the egg and the flour. Season the mixture with cumin, herb salt and pepper. Use a tablespoon to cut out balls of the mixture (approx. 3 cm in diameter) and place them on a baking tray lined with parchment paper.
Brush the vegetable tofu balls thinly with a little olive oil and bake in a heated oven at approx. 180 °C hot air for 20-25 min.
Rinse the peppers, cut them in half, remove the core with the stem and place them cut-side down on an oiled baking tray (brush the peppers with a little bit of oil as well). Meanwhile, roast the peppers in the oven at about 170 °C hot air until the skin has darkened and blistered. Now they are left to cool. When cold they can be easily skinned.
Peel the onions and garlic clove, cut them off. Mel