Cheesy tofu meatballs
These cheesy tofu meatballs couldn't be easier to make, and they have so much flavour! Perfect served simply with pasta and tomato sauce.
Servings: 4 people
- 400 g (~14oz) firm tofu, drained
- 35 g bread (1 medium slice)
- Few sprigs fresh basil
- 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.
Serving: 1portion | Calories: 257kcal | Carbohydrates: 7.1g | Protein: 18.9g | Fat: 16.9g | Saturated Fat: 6.9g | Cholesterol: 67mg | Sodium: 275mg | Potassium: 161mg | Fiber: 1g | Sugar: 1.1g | Calcium: 220mg | Iron: 0.7mg