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Tofu & Tempeh

Italian Tofu Balls

Italian Tofu Balls


1 block of tofu (soft texture)
1 small onion cut into quarters
1/4 cup pecan nuts
2 slices of wholemeal bread
2 Tbsp wholemeal flour
1 Tbsp parsley
2 Tbsp soy sauce
1-2 cloves garlic, crushed
1/2 tsp dried basil

  1. Put the above ingredients into a blender and blend until smooth.
  2. Form into the shape of a small ball, then place on a greased oven tray and bake 3/4 hour at 200°C, turning over at half time.
  3. Makes approximately 16. They should be nicely browned when ready.
  4. Serve on a bed of cooked spaghetti. Optional – steam silverbeet and mix through the spaghetti.
  5. For a tomato sauce to pour over the balls and spaghetti, heat two cans of savoury tomatoes adding additional chopped onion if desired.
  6. Sprinkle the top with finely chopped parsley and serve it as a complete meal.