Timesaving Tofu Meatballs
These may be the quickest 'meatballs' I've ever made! These little beauties low in fat, low in salt, high in protein, and are ready in a flash. Serve in a roll as a meatball sub, with pasta and marinara sauce with baked potatoes, or as an alternative to falafel.
I think these may be the quickest meatballs I've ever made! These little beauties low in fat, low in salt, high in protein, take almost no time at all to mix and form, and are ready to serve in under 25 minutes. They can be reheated, chilled, or even frozen. They'd make great nibbles for a cocktail party, or as a small plate, or can be served family style as a create-your-own pasta dish or salad.
Ingredients
1 package of extra firm Tofu
1 tsp garlic powder
1/2 tsp cumin seeds
1/2 cup steel cut oats
2 tbsp ground flax seed
1 tbsp hemp seeds
1 tbsp apple cieder vinegar
3 tbsp water
1 tsp liquid smoke
Method
Preheat the oven to 400°F/ 200°C
Drain the water from the tofu package, and place the tofu block to a bowl
Mash into small pieces (about the size of breadcrumbs) using a fork or potato masher
Add the rest of the ingredients and mix thoroughly
Form into balls, and place onto a lined baking tray
Bake for 15-20 minutes at 00°F/ 200°C
Serve in a roll as a meatball sub, with pasta and marinara sauce (who doesn't love spaghetti and meatballs?!), with baked potatoes (instead of a chilli), or with a salad as an alternative to falafel.