Spicy Vegan "Meat" Balls
Packed with protein, these balls will fuel you up post-workout. Perfect when served with pasta, on top of salads, and Buddha bowls, or by themselves as a snack.
Time to read: 2 mins | Time to make: 30 min | Yields: 3 servings
Ingredients
12 oz (350 g) extra-firm block tofu, drained well
2 tablespoons tomato puree
1 tablespoon chili paste
3 tablespoons Sriracha sauce
2 tablespoons fresh herbs (dill, parsley) chopped
2 teaspoons garlic powder
1 teaspoon sea salt
1 tablespoon sesame seeds
1 tablespoon buckwheat flour
oil for frying
Method
Preheat oven to 360ºF (180ºC)
If tofu seems wet, squeeze it to get rid of the excess water. Make sure the tofu I well drained before proceeding :) Add the tofu to a large mixing bowl and crumble it into small pieces with your hands.
Add the rest of the ingredients to the bowl and mix until well incorporated.
Lightly flour your hands and then roll a heaped tablespoon of the mixture into a meatball. Repeat until you’ve shaped all the mix into balls.
Add a little oil to a non-stick pan placed over medium heat. When the pan is hot, fry the meatballs for around 3 minutes or until golden. Place the balls onto a parchment paper-lined baking sheet and bake for 15 minutes.
Nutrition facts, per one serving (4 balls):
Energy: 168kcal | Carbs: 6g | Protein: 17g | Fat: 8g
