Vegan Tofu Meatballs Food

VEGAN TOFU MEATBALLS

Steps:

• Preheat oven 350 degrees F. Grease baking sheet or parchment lined baking sheet and set aside. Make breadcrumbs by blending 1-inch pieces of bread in a blender or food processor, scoop breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
• In a food processor or blender, place tofu, liquid amino's, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.
• Pour blended mixture into the bowl with seasoned breadcrumbs and mix well. Form into balls and bake for 30 minutes turning meatballs after 15 minutes. Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce over the tofu meatballs and serve.
• In a medium saucepan add pineapple juice, tomato sauce, sugar, tapioca starch, onion, garlic and sea salt, whisk.
• Heat sauce over medium-high heat until it comes to a boil. Whisking constantly, reduce heat and simmer until sauce thickens.

VEGAN MEATBALLS

Steps:

• Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
• Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
• Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
• Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
• Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

TOFU WALNUT "MEATBALLS" (VEGAN)

Steps:

• Mix first 4 ingredients in a large bowl.
• Add seasonings and mix until combined.
• Drain tofu and crumble with hands into the meatball mixture, mix.
• Add soy sauce and mix until all ingredients are incorporated.
• With clean hands, roll about a tablespoon's worth of mixture into a ball. If it is too dry to stick together, up to 1/2 cup water can be added. (I don't ever have to add water.).
• Continue to roll mixture into balls, and place onto a greased baking sheet, an inch or two apart. I use a cookie dough scoop to get mine a uniform size.
• Bake at 350 for 30-40 minutes (depending on size), until nicely browned.
• Cool and transfer to container or bag for freezing, or serve hot as desired.
• (These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).