Teriyaki Tofu Balls

Makes 12 – 14

I’ve tried to make many a vegan ‘meatball’ in my time, and never really liked any of them to be honest.. However THIS dish is definitely a winner in my house, liked by both adults and kids!

INGREDIENTS

300g Firm tofu, drained

1 cup Baby spinach, finely chopped

3 tbsp Celery, finely chopped

3 tbsp Carrot, grated

2 tbsp Cashews, chopped

4 tbsp Cornflour

Salt and pepper, to taste

TERIYAKI SAUCE

1 cup water

3 tbsp Soy sauce

2 tbsp ACV

3 tbsp maple syrup

1 tsp Ginger, minced

1 tbsp Cornflour

METHOD

Preheat the oven to 200°C and line a tray with baking paper.

Place the tofu in a food processor or high-speed blender and blend until it resembles a ricotta-like texture. Transfer into a large bowl, then add in all the other tofu ball ingredients. Mix well.

Take a heaped spoonful of the tofu mixture and roll it into a ball with your hands. Place it on the lined tray, then repeat until you have used up all the mixture. Bake in the oven until golden-brown.

Meanwhile, mix all the teriyaki sauce ingredients together in a jug except for the ginger.

Cook the broccoli and bok choy in a pot of water or in a steaming basket until tender. Set aside.

Heat a large frying pan, then add the ginger and sauté until fragrant. Add the teriyaki sauce mixture and stir. Add the cooked tofu balls to the sauce and toss to coat. Leave to simmer until the sauce starts to thicken, turning the balls occasionally.

To serve, place the teriyaki tofu balls into bowls with a side of broccolini and bok choy or beans