Details
4 servings
30 minutes
Medium
Spice up your weeknights with these ridiculously moreish tofu & veg balls with a silky peanut dipping sauce!
Made with baked tofu, soft cauliflower, shallots and fragrant Asian herbs, these crispy plant-powered bites are sneakily healthy yet irresistibly delicious – our favourite combo! Serve them up with a silky peanut sauce that comes together in just minutes using pantry staples like our beloved Pic’s peanut butter, tamari, lemon juice, sesame oil …and voilà!
Perfect for your plant-based weeknight dinners, or for parties – simply double or triple the simple recipe to feed a crowd. You can use any leftover furikake coating to season grains or salads for an instant flavour and nutrient boost. Delicious on a Satay Tofu Salad or Sashimi Tuna Salad Bowl.
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Ingredients
2 tbsp olive oil
6 shallots, chopped
1/2 head of cauliflower, cut into florets
1/4 cup water
1 green chilli, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nigella seed
350g firm tofu
20g mixed fresh herbs (basil, coriander), chopped
2 tbsp tamari
1/2 cup quinoa flour
2 tbsp furikake
- Peanut Dipping Sauce
1/4 cup Pic’s Smooth Peanut Butter
2 tbsp tamari
1 tbsp sesame oil
1 tbsp lemon juice
1/2 tbsp maple syrup
Add water until desired consistency is reached
Directions
- Pre-heat oven to 180 Degrees C.
- Heat 1 tbsp olive oil in a heavy based pan. Braise shallots for approx. 5 minutes.
- Add cauliflower and water and gently steam, stirring regularly for a few minutes or until soft. Add more water if necessary, do not allow to boil dry.
- Place all ingredients (except flour and furikake) in a blender and blend until smooth.
- Transfer to a mixing bowl and add flour. Note: The consistency should be easy to roll into bite size balls. If it’s too sticky, add a little more flour.
- Roll into balls and then coat in furikake.
- Heat remaining olive oil and briefly pan fry for a few minutes on each side or until golden.
- Transfer to a baking tray and place in the oven for approximately 20 minutes.
- Meanwhile, prepare the PB Dipping Sauce. Combine all ingredients in a small bowl and mix to combine. Add water until desired consistency is reached.
- Serve tofu balls hot with dipping sauce. Enjoy!
Meal Prep Inspiration:
The tofu and veggie balls would work well in any meal that features vegetarian protein options like falafels and lentil burgers. Their baked texture and nuts-and-grains coating provides crunch, while the tasty peanut sauce complements grains, salads or wraps really well.
- Tofu & Veg Ball Lunch Wraps: Stuff the veggie balls into warm whole wheat tortillas or flatbreads along with sliced cucumber, tomato, lettuce and tzatziki sauce for an easy vegetarian lunch or dinner.
- Easy Weeknight Pasta: Toss the veggie balls with cooked whole wheat pasta, cherry tomatoes, spinach, and your choice of creamy red or green pesto sauce. Top with parmesan cheese for extra deliciousness!
- Buddha Bowl: Place the baked veggie balls on top of a bowl of cooked grains like farro or brown rice, then add roasted sweet potato wedges, steamed broccoli, avocado and a drizzle of tamari or tahini dressing.
