Vegan Tofu Meatballs with Glaze
Ingredients
- 1 block (200g) firm tofu
- 1 small onion
- a handful cilantro
- a handful mint
- a thumbsize piece of ginger
- 2 tablespoons tomato paste
- 3 to 4 tablespoons flour (chickpea flour for the gluten-free version)
- salt to taste
Glaze
- 2 tablespoons tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- a touch of water
Preparation
Mash and combine the meatball ingredients.
Shape into 8-10 balls.
Fry in oil until golden brown.
Bake at 175°C/350°F for 15 minutes.
Combine all glaze ingredients in a saucepan and heat on medium until thickened.
Toss the baked meatballs in the sauce.
Tips
The meatballs can be stored in the freezer for up to 3 months after baking.
