- 400 g (~14oz) firm tofu, drained
- 35 g bread (1 medium slice)
- Few sprigs fresh basil
- Salt
- Black pepper
- 1/2 tsp garlic granules
- 100 g mature cheddar cheese, grated (~ 1 cup when grated)
- 1 egg
- To serve: pasta and tomato sauce
Press the tofu between two clean tea towels (or two double sheets of kitchen paper), to remove any excess liquid, then place in a food processor. Add the bread and fresh basil, along with a good pinch of salt and pepper, and blitz until finely chopped.
Add the garlic granules, grated cheese and egg, and blitz again until well combined.
Remove the blades from the food processor (important to make sure you don't cut yourself!), then use clean hands to shape the mixture into meatballs. The exact number you can make depends on how large you make them - I made 18. Place the meatballs on a lined and greased baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until firm and golden brown.
Serve with your favourite pasta and tomato sauce.
Nutrition Facts
Cheesy tofu meatballs
Amount Per Serving (1 portion)
Calories 257
Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Saturated Fat 6.9g35%
Cholesterol 67mg22%
Sodium 275mg11%
Potassium 161mg5%
Carbohydrates 7.1g2%
Fiber 1g4%
Sugar 1.1g1%
Protein 18.9g38%
Calcium 220mg22%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.