Tofu has never ranked very high on my “must get” ingredient list but after making this recipe for Tofu Balls with a Herbed Bulgur Salad I am much more interested in cooking with tofu again. Bonus is that it is packed with protein and amino acids while not laden with fat.
I adapted the recipe from a Donna Hay recipe I saw a while back and this is a great Meat Free Monday meal and will also make a delicious vegan lunch to take to work. The tofu balls are packed with vegetables and are super easy to make. Mash the chickpeas in a food processor, mix in the rest of the ingredients and fry in some coconut oil.
The dressing is packed with flavours and I served it here with a herbed bulgur salad. I like bulgur as it is easy to just add boiling water and let it steam in a tupperwear dish. You can replace the bulgur with couscous, brown rice or quinoa for a more substantial meal. Or forgo it all with just a simple salad of cucumber, radish and spring onion (this bashed cucumber salad will be an excellent choice). Even juston their own the tofu balls are a wholesome and delicious snack. Enjoy!
Our next Food Photography Workshop will take place on Saturday the 17th of February 2018 and we have 3 spaces still available. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.
Ingredients
- Tofu Balls
- 1 x 400g tin chickpeas, drained
- 2 tsp sesame oil
- 200g firm tofu, grated
- 2 tsp soy sauce
- ¼ cup spelt flour
- a thumb fresh ginger, finely grated
- 1 clove garlic, mashed
- 1 spring onion, finely chopped
- ½ cup broccoli florets, finely chopped (reserve the broccoli stems for another meal)
- ½ cup sweet corn kernels, roughly chopped
- coconut oil for frying
- Dressing
- 60ml Mirin
- 60ml soy sauce (reduced sodium)
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar
- 1 thumb fresh ginger, finely grated
- 1 spring onion, finely chopped
- 1 tbsp sesame seeds
- Bulgur Salad
- 1 cup uncooked bulgur
- Handful of fresh parsley, roughly chopped
- Handful of fresh coriander, roughly chopped
- 1 medium cucumber, deseeded and cut into small cubes
- 1 tbsp sesame seeds
- 1 sheet seaweed nori, thinly sliced
Instructions
- Make the dressing by placing all the ingredients in a medium bowl, stir to combine and set aside
- Prepare the bulgur as per the packet instructions and set aside to cool at room temperature
- To make the tofu balls, place the chickpeas in a food processor with the sesame oil and process until smooth
- Place the chickpeas in a large bowl, add the tofu, soy sauce, flour, ginger, garlic, spring onion, broccoli and sweet corn and stir well to combine
- Roll tablespoons of the mixture into balls and place in the fridge for 15 minutes
- Heat some coconut oil in a large heavy-based frying pan over medium heat and fry the tofu balls, for about 6 minutes until lightly golden brown and cooked through
- Mix the herbs, cucumber and sesame seeds into the bulgur and spoon on a large serving dish
- Place the tofu balls on top and drizzle with the dressing
- Sprinkle with the sliced nori and serve
- Makes about 20 tofu balls
This recipe first appeared in Food & Home Entertaining magazine
More photos, food and travel stories on: Instagram Pinterest Twitter Facebook
A few of my favourite vegan recipes :
Spiced Turmeric Broth with Roast Veggies
