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TASTY TOFU BALLS with VEGGIE COMBO SAUCE

These walnut size tofu balls are a great addition to any dish. Make and serve them over pasta with your favourite sauce or try the veggie combo sauce. Add them to a wrap layered with fresh salad and a mouth watering yoghurt or cheesy sauce. Pile them on a bed of raw vegetable noodles with fresh dollops of tomato marinara. Make a batch and freeze them ready for a quick meal after a hard days work. 
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Prep Time 30 minutes
Cook Time 30 minutes

Equipment

  • 1 food processor
  • 1 baking tray or dish
  • 1 medium size cook pot

Ingredients
  

INGREDIENTS FOR TOFU BALLS

  • 1/2 cup walnuts or pecans
  • 2 cups fresh wholemeal bread crumbs (day old bread)
  • 1 large brown onion, finely chopped
  • 375g firm tofu, mashed
  • 1/4 cup plain flour
  • 1/4 cup finely chopped parsley or coriander
  • 2 heaped tablespoons nutritional yeast flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dry basil
  • 1/2 - 1 teaspoon salt
  • 2 tablespoon light soy sauce

VEGETABLE COMBO PASTA SAUCE

  • 2-3 tablespoon light tasting cooking oil
  • 2 large brown onions, finely chopped
  • 3 large garlic cloves, minced
  • 1 heaped teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 1 1/2 cups chopped eggplant, skin removed
  • 1 medium size red capsicum (pepper) chopped
  • 1 cup fresh tomato chopped
  • 1 1/4 cup Italian diced tomatoes in juice
  • 2 fresh or dry bay leaves
  • 2 teaspoons sweet paprika
  • 2 teaspoons sweetening, light tasting rice syrup or agave
  • season with salt to your taste

Instructions
 

INSTRUCTIONS FOR TOFU BALLS

  • *Place walnuts/pecans, wholemeal bread, onion and tofu, individually in a food processor, process, then place in a mixing bowl. 
  • *Add plain flour, parsley/coriander, nutritional yeast flakes, garlic powder, dry basil, salt and light soy sauce mix well to combine.
  • *Take a tablespoon of the mixture and with your hands shape into medium walnut size balls. Place them in a lightly oiled baking dish, or on a tray covered with a baking sheet.
  • *Place tray in the oven and bake at 180 degrees celsius for 20 minutes then turn the balls over and cook for another 20 minutes.
  • *At the end of cooking time remove the tofu balls from the oven, put them into a heat proof dish and cover with foil. 
  • *Place the dish back in the oven and leave for at least 30, minutes, MAKE SURE THE OVEN IS SWITCHED OFF. Doing this gives the tofu balls a nice dark brown appearance.

INSTRUCTIONS FOR THE PASTA SAUCE

  • *Heat a pan over medium heat, add 2 tablespoon cooking oil and add onions, sauté until just starting to brown. 
    *Add garlic and cook a further 2 minutes. 
    *Stir through basil and oregano and cook another 2 minutes. 
    *Add eggplant, capsicum and fresh tomato, allow vegetables to cook down.
    *Add Italian diced tomatoes with juice, bay leaves, paprika, sweetening and salt. 
    *Stir to combine, turn heat low and let sauce thicken and reduce. 
    *Adjust flavour if needed.
    DO NOT FORGET TO REMOVE THE BAY LEAVES
    *For a chunky sauce leave, as it is. 
    *For a smooth sauce use a stick blender or add cooked ingredients (that are cooled) to a blender and blend on high a few seconds. 
    *For a thinner running sauce add water as needed.