Tofu Meatballs in Turmeric Sauce
Ingredients
Turmeric sauce
- 2 carrots
- 2 garlic cloves
- 3 tbsp condensed tomato or passata
- 3 tsp turmeric powder
- salt and pepper
- 600ml vegetable broth
- 200ml soy cream
- coconut oil
Tofu meatballs
- 600g firm tofu
- 2 carrots
- 2 garlics
- Bunch of parsley
- 150g breadcrumbs
- 100g flour
- salt and pepper
- coconut oil
Preparation
For the sauce, finely chop onion, garlic and carrots. Heat coconut oil in a pan and fry the ingredients until golden.
Add condensed tomato, turmeric, broth and mix until lumps smooth out. Let it simmer for an hour and a half adding water from time to time.
Put the sauce in a mixer and blend until it reaches a creamy consistency.
Pour the sauce into the pot previously used, add the soy cream and simmer for another 15 minutes.
For the tofu balls, using your hands grind the tofu.
Finely chop carrots, onions, garlic and a parsley bunch and add to the tofu. Mix together, add salt and pepper to your liking, and then add the breadcrumbs.
Using your hands, mix the tofu mix to obtain a homogeneous mixture. Moisten your hands before forming the tofu into balls.
Once all the balls have been formed, sprinkle them with flour. Grease a frying pan with coconut oil and fry until golden.
Once cooked, cover them with turmeric sauce. Top with fresh parsley and enjoy.
