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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 tablespoons wholemeal flour
1 tablespoon chopped parsley
2 tablespoon soya sauce
1-2 cloves garlic, crushed
1/2 teaspoon dried basil

  1. Put the above ingredients into a blender and blend until smooth.
  2. Form into the shape of small balls and place on a greased oven tray and bake for 45mins at 200°C, turning the balls 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.