Baked Harissa Tofu Meatballs
Ingredients
Tofu meatballs
- 500 g extra firm tofu
- 1 small red onion
- 3 garlic cloves
- 1/2 cup cilantro
- 3 tbsp tomato paste
- 2 tbsp harissa paste
- 1 tbsp cumin
- 1 tbsp paprika powder
- 1 tbsp pomegranate molasses
- 3 tbsp flour
Harissa sauce
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 garlic cloves
- 1 tbsp pomegranate molasses
- 2 tbsp harissa paste
- 1/2 cup water
- 1 tbsp cornstarch and 1 tbsp cold water, mixed
Preparation
Crumble the tofu through your fingers in a bowl, add the rest of the ingredients, and squeeze the mixture together with your hands. Then, form the mixture into 9 balls using about 2 tablespoons each and bake in the oven at 200°C for 30 minutes, flipping halfway through.
Meanwhile, mix together the sauce ingredients except the cornstarch slurry and simmer for 8 minutes on low heat.
Remove from heat and stir in the cornstarch slurry until thickened.
Coat the tofu balls in 4 tablespoons of the sauce and bake again for 5 minutes.
Enjoy!
