Friday, March 03, 2023

Tofu Neat Balls

Vegan food is a cuisine in its own right!

Yes, it’s absolutely possible to make all kinds of vegan alternatives that perfectly mimic their animal versions. More power to the awesome brands proving this each day.

But the beauty of vegan cuisine is that you don’t *have* to mimic a damn thing if you don’t want to! 😃

You can just make completely new plant based food that’s unlike anything else. Simple mindset shift. Huge game changer.🤯

I didn’t develop the recipe for these Tofu Neat Balls with any intention to make them taste like meatballs. ✨🌱 They shine with their unique texture and flavours without trying to be anything but themselves. (I don’t need to spell out the life lesson metaphor in there for you, do I? 😜)

Here’s how I made them. Use the recipe as a starting point and modify it to suit your tastebuds and ingredient availability.

Bowl of spaghetti, half peasto, half aglio olio, and vegan tofu neat balls in front. Tofu balls on a baking tray at the back.

Tofu Neat Balls

Main ingredients:
3 blocks tofu – gently pressed to squeeze out as much water as possible and then mashed
3 T chickpea flour
2 T oats
1 tsp arrowroot powder
1 tsp psyllium husk

Flavouring ingredients:
tomato paste
tamarind paste
garlic paste
nutritional yeast
dried orange peel powder
chilli flakes
dry herbs

  • ☄️Mix everything together 
  • ☄️Taste and adjust the flavours 
  • ☄️Shape into balls and place on a baking tray 
  • ☄️Bake in an oven at 200°C (400°F) for 20-25 mins until they’ve firmed up a bit 
  • ☄️Gently flip them over 
  • ☄️Grill for 10 mins

Close up image of green pesto spaghetti with vegan tofu neat balls.

📝 These balls are on the softer side. They’ll break if you mix them with the spaghetti 🍝 , so serve them on top.
📝 They make a yummy snack by themselves, dipped in hot sauce and enjoyed.
📝 Here's a different version of the Spaghetti and Neat Balls (a recipe post from over a decade ago inspired by my friend Karol).

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