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, World Vegetarian Month.
This is an Italian recipe and can be found in our Home Tried Favourites Recipe book.
- 300g block soft tofu
- 1 small onion, quartered
- ¼ cup pecan nuts or walnuts
- 2 slices of wholemeal bread
- 2 Tbs wholemeal flour
- 1 Tbs chopped parsley
- 2 Tbs soya sauce
- 1–2 cloves garlic, crushed
- ½ tsp dried basil
- Steamed silverbeet (optional)
1 jar of pasta sauce or make your own
- Put all the ingredients except the silverbeet into a blender and blend until smooth.
- 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.
- They should be nicely browned when ready.
- Serve on a bed of cooked spaghetti.
- Optional: steam silverbeet and mix through the spaghetti.
- Pour sauce over balls and spaghetti.
- Sprinkle with finely chopped parsley and serve it as a complete meal.