Name: Vegan Tofu No-Meat-Balls
Ingredients: 1 pack firm tofu pre-frozen and thawed 396g; ⅓ cup finely chopped carrots; 1 tbsp chopped corriander; 1 tbsp chopped spring onions; 1 tbsp ginger paste; 1 tsp soy sauce; ½ tsp white pepper; ½ tsp garlic powder; 2 tbsp ground flexseeds soaked in 4 tbsp hot water to make a paste; 2 tbsp corn flour; 1 cup crushed cornflakes; ¼ cup extra virgin olive oil; 2 cups tomato sauce; ½ tsp salt; For extra protein add 2 eggs instead of the flaxseed paste

Category15min Recipes, Light meals, Main Meals

Ingredients

Makes 20 Vegan Tofu No-Meat-Balls

1 pack firm tofu pre-frozen and thawed 396g

⅓ cup finely chopped carrots

1 tbsp chopped corriander

1 tbsp chopped spring onions

1 tbsp ginger paste

1 tsp soy sauce

½ tsp white pepper

½ tsp garlic powder

2 tbsp ground flexseeds soaked in 4 tbsp hot water to make a paste

2 tbsp corn flour

1 cup crushed cornflakes

¼ cup extra virgin olive oil

2 cups tomato sauce

½ tsp salt

For extra protein add 2 eggs instead of the flaxseed paste

Method

Thaw the frozen tofu and pat it dry with a clean towel to remove any excess moisture.

Cook spaghetti or rice to serve with the no-meatballs. Set aside while you prepare the tofu mixture.

Crumble the tofu into a bowl and mash before adding all the remaining ingredients apart from the olive oil & tomato paste.

Shape the tofu mixture into small, bite-sized balls (about 20 balls).

Heat a frying pan over medium-high heat. Once the pan is hot, add the olive oil and carefully place the tofu balls into the pan.

Cook until golden brown on all sides, about 8-10 minutes, turning the balls occasionally for an even cook.

Pour the tomato pasta sauce into the pan with the balls and gently coat them, frying for a few more seconds to warm the sauce through and help the balls absorb some flavor.

Serve the tofu no-meat balls on a bed of spaghetti or rice. Garnish with fresh basil and enjoy!