Tofu Vegan ‘M’Balls’

Allergens:

Soy: The main ingredient, tofu.

Gluten: If using regular breadcrumbs, they may contain gluten. Opt for gluten-free. Garlic and Onion: Some individuals may be allergic to alliums.

Ingredients:

• 200g firm tofu, drained and pressed
• 30g rolled oats milled to flour texture or fine breadcrumbs
• 1 teaspoon onion granules OR ½ small onion, very finely chopped
• 1 clove garlic, minced
• ½ tablespoon nutritional yeast
• ½ tablespoon tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste
• Approx 3 tablespoons of miso ‘broth’ or vegetable stock
• Olive oil for cooking or brush the ‘meatballs’ and airfry

Method

1. If using rolled oats, blitz in a food processor until you have oat flour. If not use fine breadcrumbs.
2. Prep the tofu: Defrost (if using frozen) Press & drain the tofu. Finely crumble the tofu into a large bowl. Note: you can use a food processor to pulse the tofu into breadcrumbs if easier.
3. Combine ingredients: Add the oat flour (or breadcrumbs) to the tofu. Add chopped onion, minced garlic, soy sauce, nutritional yeast, tomato paste, oregano, basil, salt, and pepper. Mix well until everything is well incorporated. Last add the miso broth.
4. Form ‘meatballs’: Using your hands & a teaspoon, shape the mixture into small, bite-sized meatballs by gently squeezing.
5. Cook: place baking paper in the tray of an airfryer. Add the ‘meatballs’ brush with a little olive oil and cook, turning once, until they are golden brown. This should take about 10-15 minutes.