veganvegetarianmeatlesstofufreezer-friendlygluten-free option
Meatless Meatballs
If you don't like tofu, you should try it like this! The meatballs can last up to 3 months after baking in the freezer.
Prep
25 minutes
Cook
15 minutes
Serves
Difficulty
easy
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Ingredients
1 block (200g) firm tofu, crumbled
1 small onion, finely diced
a handful cilantro, chopped
a handful mint, chopped
a thumb-sized piece of ginger, chopped
2 tablespoons tomato paste
3 to 4 tablespoons flour (chickpea flour for gluten-free version)
salt to taste
oil for frying
2 tablespoons tomato paste (for glaze)
2 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon ketchup
a touch of water
Method
1
Mash and combine the tofu, onion, cilantro, mint, ginger, tomato paste, flour, and salt with your hands.
2
Shape the mixture into 8-10 balls.
3
Fry the balls in oil until golden brown.
4
Bake at 175°C/350°F for 15 minutes.
5
For the glaze, combine tomato paste, maple syrup, soy sauce, ketchup, and a touch of water in a saucepan over medium heat until thickened.
6
Toss the baked meatballs in the glaze and serve.
Nutrition
Estimated per serving
Calories
385
Fat
16.5g
Sodium
1150mg
Sugar
18.5g
Techniques used
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Dry Heat
Finishing & Presentation