Author Topic: Tofu and Zucchini 'Meatballs'  (Read 7608 times)

Offline AliRo

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Tofu and Zucchini 'Meatballs'
« on: June 12, 2012, 08:03:44 am »
Tofu and Zucchini Meatballs

These make around 28 meatballs.
You can easily play around with the flavouring depending on what you have
I often like to finely grind some almonds/pecans/walnuts and add as well for a slight nutty texture.

whiz the following until fine
1 onion
2 cloves garlic
1/4 cup parsley

then add the following and whiz until the tofu is a fine mince type texture
500g firm tofu
1 egg
2 tbspn tamari (or soy sauce)

Add these remaining ingredients and put on  :-: .  I find I usually need my spatula to help it along
1 cup grated zucchini (squeeze liquid out)
1/2 pkt spring vegetable soup mix
1 cup breadcrumbs
1tsp mixed herbs

add a little milk if mixture seems a bit dry and won't roll into a ball well.

Roll tablespoons of mixture into balls, and flatten slightly (they bake easier that way).  Roll in extra breadcrumbs.

Line a baking tray with paper.  Place the balls on the tray, spary or brush with EVOO and bake at 190c for 20 minutes.  Turn, spray with a bit more oil, and bake for another 15-20 minutes.  Cool.

I usually freeze half the mix (there's only 3 of us) and with the other half I bring a tin of tomato puree to a simmer and drop the balls in the sauce.  Heat through.  I usually serve with a side of vegies

Offline blackwood

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Re: Tofu and Zucchini 'Meatballs'
« Reply #1 on: August 28, 2012, 07:09:31 am »
I like the sound of this recipe! I'm going to get some tofu next time I'm at the shops and make it. (I have a serious case of baby brain so I just hope I remember to get it!)

Thanks for posting it!

Offline mcmich

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Re: Tofu and Zucchini 'Meatballs'
« Reply #2 on: April 04, 2016, 07:43:49 am »
Don't know how I missed this recipe. Must try it out.
Michele - Lake Macquarie, NSW

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