No idea what to do with tofu? Let Sally Wise help you out with this new recipe she discovered.
They could be served with pasta if topped with a Napolitana-style sauce. I just served them yesterday as a snack with a little bowl of sweet chilli sauce.
I used rye flour and rye breadcrumbs in them for extra flavour, but you could use wheat flour and bread if you like, or to make them gluten free, use gluten free bread to make the breadcrumbs and rice flour.
They are very simple to make if you use a food processor.
1 small onion, roughly chopped
2 teaspoons chopped chives
2 tablespoons parsley (what will look like 2 tablespoons once it’s chopped)
2 teaspoons fresh oregano
250g firm tofu, roughly chopped
1 tablespoon soy sauce
2 rounded tablespoons peanut butter (either smooth or crunchy)
1 teaspoon olive oil
½ cup fresh rye breadcrumbs
½ cup rye flour
¼ teaspoon salt
One third of a cup olive oil (for frying)
Place the onion, chives, parsley and oregano in the bowl of a food processor and process until finely chopped. Add the tofu and process again until smooth, then add the rest of the ingredients, (except the olive oil for frying) and process until well combined. Taste the mixture to check if it needs a little extra salt.
Heat the third of a cup of olive oil in a frying pan over medium heat. Shape the mixture into walnut sized balls and cook the balls are golden brown and cooked through, turning often. This will take about 10 minutes.