Tofu and Spinach Balls
Ingredients
- 400g firm pressed and drained tofu
- 400g fresh spinach
- 70g vegan parmesan or nutritional yeast
- 20g chickpea flour or wheat flour
- 2 pinches of nutmeg
- Salt and pepper
- Tomato sauce for baking
Preparation
Preheat the oven to 200°C.
In a skillet, cook the spinach with a little water.
Blend the drained tofu with the spinach and vegan parmesan.
Add the flour and nutmeg. Season with salt and pepper.
Form the mixture into balls.
In an oven-safe dish, spread tomato sauce or vegan bechamel, then place the balls on top. Optionally add olive oil.
Bake in the oven for 20-25 minutes.
Tips
This dish is inspired by Tuscan Gnudi and can be served with tomato sauce or vegan bechamel.
