Mushroom and Tofu Balls
- Serves 4
- Prep time 15 minutes
- Cook time 25 minutes
Nutrition facts
Per serving: Calories 226, Protein 16 g, Fat 9 g, Carbohydrates 23 g, Fibre 2 g, Iron 7 mg, Calcium 439 mg, Sodium 522 mg
Mushroom and Tofu Balls
Also needed
- 80 ml (⅓ cup) shallots, chopped
- 2 eggs
Optional
- 10 ml (2 tsp) garlic, minced
Preparation
- Preheat the oven to 205°C (400°F).
- In the food processor, mix the tofu with the mushrooms, breadcrumbs, milk, soy sauce, shallots, eggs, and garlic if desired, until the preparation has a grainy texture. Season with salt and pepper.
- Form 20 balls with the preparation.
- Place the balls on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, turning the balls at the halfway point.
- Serve the tofu balls with honey ginger sauce, if desired (see recipe below).
Serve with
Honey ginger sauce
In a pot, bring 60 ml (¼ cup) of soy sauce, 30 ml (2 tbsp) of rice vinegar, 30 ml (2 tbsp) of honey, 10 ml (2 tsp) of grated ginger and 5 ml (1 tsp) of sesame oil (untoasted) to a boil. Dissolve 15 ml (1 tbsp) of cornstarch in a little cold water and add it to the sauce, whisking. Let simmer for 1 minute over low heat.
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