Hokkaido Tofuballs in a hearty Tomato Sauce
Indulge yourself in this gorgeously flavoursome fall recipe for hokkaido tofuballs and a lovely tomato sauce.
Servings: 3 servings
Ingredients
Hokkaido Tofuballs
- 1 onion
- 3 garlic cloves
- 200 g tofu
- ½ cup hokkaido puree (100 g)
- 1 cup oats
- 1 tbsp tomato paste
- 3 tbsp balsamic vinegar
- 1 tbsp tamari sauce
- ½ orange (the juice)
- 1 lime (the juice)
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp pepper
- ½ tsp rosemary
- ½ tsp basil
- ½ tsp oregano
- ⅓ tsp cayenne pepper
Tomato Sauce
- 1 (red) onion
- 3 garlic cloves
- 3 tbsp capers
- 400 g chopped tomatoes (1 can)
- ¼ cup hokkaido puree (50 g)
- 1 tbsp tomato paste
- 1 cup water
- 1 tbsp tamari sauce
- 3 tbsp balsamic vinegar
- 1 tsp paprika
- ½ tsp pepper
- 2 tsp rosemary
- 1 tsp basil
- 1 tsp oregano
- ½ tsp smoked paprika (optional)
Optional
- Quinoa or rice
- Fresh koriander
Instructions
- Optional: cook quinoa or rice.
Hokkaido Tofuballs
- Turn on the oven to 180°C/350°F.
- Peel the onion and garlic cloves. Add these and the remaining ingredients to a food processor and pulse. Make sure to scrap down the sides once a while.
- Once the ingredients have become one mass, form the tofuballs, using one large heaped table spoon for each. Place them on a baking tray and place in the oven for 25-30 minutes.
- Turn the oven on grill for about 5 minutes, but make sure they don't burn.
Tomato sauce
- While the tofuballs are in the oven, peel the onions and garlic cloves. Chop these and the capers finely. (Alternatively, add them to the food processor and blend until the desired consistency - no need to clean it from making the tofuballs).
- Add the onions, garlic and capers with the remaining ingredients to a sauce pan. Bring to a quick fry/boil and then let it simmer until the tofuballs are done.
- Add the tofuballs to the sauce pan and enjoy as is or with some cooked quinoa or rice.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin