Delicious and spicy vegan “meatballs”. Perfect party appetizer, great protein snack or even main dish.
Preparation time 10 min
Cooking time 30 min
This recipe keeps for 4 days
Ingredients (2 servings)
Sauce
- 1 1/2 tbsp Lemon juice, raw
- 1/4 tsp Salt (to taste)
- 2 tbsp Tahini
- 1 tbsp Sriracha hot chili sauce
- 1 tbsp Tomato paste
- 1 tbsp Water (more as needed)
“Meatballs”
- 1 block Tofu
- 2 tbsp Sriracha hot chili sauce
- 1 tbsp Tomato paste
- 4 tbsp Buckwheat flour
- 3 clove Garlic, raw
- 1 tbsp, ground Flax seeds
- 1/4 tsp Salt (to taste)
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Instructions
-
Drain the Tofu
Press the tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture. -
Prepare the sauce
In a small food processor, combine the lemon juice, salt and tahini. Blend until the mixture is creamy, scraping down any tahini stuck to the sides and bottom of the processor as necessary. Add sriracha, tomato sauce and water to the creamy mixture and blend until well combined. - Preheat the oven to 200C (400F) and line a baking sheet with parchment paper.
- Once the tofu has been drained, mash it using a fork.
- Combine all “meatballs” ingredients in a mixing bowl and stir until well incorporated. If the mix is slightly wet, add some extra flour.
- Form the mixture into balls. Scoop out heaping 1 tbsp amounts and form into small balls using your hands. Repeat until you’ve used up all the mixture. Place the balls onto the prepared baking sheet as you go.
- Cook the balls in the oven for 20 - 25 minutes, until golden, tossing halfway.
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How to store
Store leftovers in an airtight container, in the refrigerator, for up to 4 days.
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Nutrition
One serving contains 399 calories, 28 grams of protein, 21 grams of fat, and 31 grams of carbohydrates.
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