I make this hearty Italian dinner often because it tastes like comfort food, you would never know it’s actually vegan. The new take on an old classic Italian dish will leave you feeling light and healthy. You can serve my Vegan Tofu Meatless Balls with Crispy Quinoa alone or with my Tomato Mushroom Sauce. My baby boy gobbles up these crispy little tofu balls as fast as I can serve them! The tofu is anything but bland in this dish, with a tangy tomato sauce added to the tofu mixture. The texture is so melt in your mouth delicious, you may just consider eating them every night of the week.
I love simple recipes that don’t take hours to prepare. Not only does this recipe require minimal time and ingredients, but it is majorly kid friendly and Italian husband approved 🙂 These tofu balls also make a great appetizer if you’re hosting a dinner party. Even meat eaters will love it. I switch off serving the Vegan Tofu Meatless Balls with Crispy Quinoa or Gluten Free angel hair pasta, which are both a fantastic compliment to the Tomato Mushroom Sauce.
Vegan Tofu Meatless Balls With Crispy Quinoa
Prep and Cook Time: 1 hour
1 block extra firm tofu
5 cloves garlic, minced
1/2 cup chopped fresh basil, plus extra for garnish
1 t crushed red pepper
4 T tomato paste
1 24 oz can whole tomatoes with basil (I like Cento brand)
1 cup sliced mushrooms
2 T soy sauce
3 T agave syrup
2 T dijon mustard
1 cup Panko or rice bread crumbs
1/2 cup vegan parmesan cheese, plus extra for garnish
1/2 cup olive oil
Begin making the quinoa. (See Crispy Quinoa recipe)
Tomato Mushroom Sauce
Over medium heat, add olive oil to cast iron pan and saute 3 cloves garlic, crushed red pepper and basil.
Next, add sliced mushrooms and saute another 8 minutes until tender.
Add in 2 T tomato paste and whole tomatoes to the pan. Heat to boiling and then reduce heat, cover and simmer for 30 minutes to an hour. Crush the tomatoes half way through cooking.
Start by pressing the tofu between paper towels to drain and remove water.
In a medium bowl, mix tofu, 2 minced garlic cloves, 2 T tomato paste, soy sauce, agave, dijon mustard, panko or rice breadcrumbs and vegan parmesan, combining well.
Form the mixture into balls.
Heat olive oil over medium high heat in a large pan, and add the tofu balls, cooking until golden brown on all sides.
Serve Tofu Balls over my Crispy Quinoa or Gluten Free angel hair pasta and add the Tomato Mushroom sauce on top. Garnish with extra basil and vegan parmesan.
Mama on the Glow