Some basic info…
Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond. A staple ingredient in Thai and Chinese cookery, it can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy.
It’s also an excellent source of amino acids, iron, calcium and other micro-nutrients.
Spiced tofu balls
Serves about 4
1/2 red onion grated
200g of carrots, grated
200g of parsnips, grated
1 large clove of garlic, chopped
1 tsp of ginger, grated
1/2 tsp of paprika (smoked adds a depth of amazing flavor)
150g smoked tofu, grated
2 tbsp of brown rice flour
Salt and pepper
Just a heads up – I served these in a thick tomato sauce that I make. I add baby spinach to the sauce and bake the balls ontop of that in the oven.
Combine all the ingredients in a bowl, and roll the mixture into little balls, you should get about 12 small balls, or 6 bigger ones. As you shape, squeeze out any excess moisture. There’s not much, but just try to get the balls as tight as possible.
Arrange the balls on the tomato sauce and drizzle with some coconut oil, and bake for 15 – 20 minutes or until the balls are golden.
You can’t also baked them on a tray of already done roasted vegetables ( place them in between all the veg), if you are baking them alone, spray and cook your baking dish well.
Served with a chunky side salad, brown rice or lentils.