Little Tofu Balls

The sunshine is starting to make an appearance, a good sign that its time to start working in the and spending time in the garden; but  I bet you - come the weekend it will rain.  D has been good though, he has been out in the garden, doing a bit of everything.    

Home cooking, has never been so quiet.  You really think being home, i would have been a lot more creative with all those cookbooks on my shelf, but no - i have been uninspired, sticking to quick pasta dishes or firm family favourites that are a whizz to knock up.  

I did however make these veggie tofu meatballs a couple of week back. I had asked D to pick up some tofu from the supermarket for a recipe i had in mind.  When he did - I could not remember for which recipe, so a quick flick through some of bookshelves on the shelf led me to this recipe.  I didn't quite have all the ingredients for their recipe either, but the missing basil was substituted with kale.

These tofu 'meatballs' were okay and made a bit of a change to what we have been eating at home.  

Kale and Sundried Tomatoes Meatless Balls

Makes about 12 - 16 balls

Ingredients

50g black olives

20g sundried tomatoes, not oil packed

20g kale

250-300 firm tofu, drained, pressed and crumbled

1 small onion, finely minced

2 tablespoons nutritional yeast

2 cloves garlic

1/2 thyme

1/2 oregano

Salt and pepper to taste

Pinch red pepper flakes

70g tomato paste

80g plain flour

Method

Combine olives and sundried tomato into a blender and blitz, then add the kale.

Turn out into a bowl then put in the tofu in bowl and mash with a fork. 

Then stir in the remaining ingredients and mix.

Taste and adjust seasoning if necessary. Mix again gently and form balls.

Bake in oven for 20minutes until beginning to brown, give them shake and continue baking for another 15  minutes until golden.

Adapted from Vegan Finger Foods by Celine Steen and Tamasin Noyes.