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Tofu & Tempeh

Italian Tofuballs

Italian Tofuballs

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

This is an Italian recipe and can be found in our Home Tried Favourites Recipe book


1 × 300g block soft tofu
1 small onion, quartered
¼ cup pecan nuts or walnuts
2 slices of wholemeal bread
2 Tablespoons wholemeal flour
1 Tablespoon chopped parsley
2 Tablespoons soya sauce
1–2 cloves garlic, crushed
½ teaspoon dried basil steamed silverbeet (optional)

Dressing / Sauce:

1 jar of pasta sauce (or make your own if you prefer)

  1. Put all the ingredients except the silverbeet 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 45 minutes at 200°C, turning the balls over halfway through.
  3. They should be nicely browned when ready.
  4. Serve on a bed of cooked spaghetti.
  5. Optional: steam silverbeet and mix through the spaghetti.
  6. Pour sauce over balls and spaghetti.
  7. Sprinkle with finely chopped parsley and serve it as a complete meal.