Simple Vegan Baked Tofu Balls
Ingredients
- 2 blocks (400g) tofu
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 2/3 cup (75g) chickpea flour
- 2/3 cup (45g) breadcrumbs
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 4 tablespoons oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
Preparation
Crumble the tofu in a bowl.
Add the onion, garlic, chickpea flour, breadcrumbs, one tablespoon of soy sauce, salt, and pepper.
Mix and mash everything with your hands until the mixture can be shaped into balls.
Shape the mixture into balls.
In a separate bowl, mix the tomato paste, another tablespoon of soy sauce, oil, paprika, cumin, and garlic powder.
Coat the balls with the sauce mixture.
Bake at 200°C/400°F for about 35 minutes.
Let the balls sit for 3 to 5 minutes after removing from the oven.
Sweet chili glaze
Combine 1 tablespoon each of Gochujang, vinegar, sesame seeds, and agave with 2 tablespoons ketchup.
Heat the mixture until it thickens.
Stir the glaze into the tofu balls or coat them as desired.
Alternative coating
Coat the tofu balls with 3 tablespoons ajwar and 1 teaspoon harissa paste.
Serve the coated balls on yogurt.
Tips
Prepare these tofu balls in advance and freeze them for later use.
They are a good source of protein and ideal for weekly meal prep.
