Tofu and courgette ‘meatballs’ with spicy tomato sauce
Who doesn't love meatballs with tasty sauce on spaghetti! These are made kindly, with yummy vegan ingredients.
Italian, Mediterranean, Vegan
For the Tofu & Courgette Balls
1.5tbspchia seedssoaked in 5 tbsp water
1tbspolive oilfor making the mix
350mlsunflower oilfor frying ‘meatballs’, use more if necessary
2regular-sized courgettesshredded / grated
200gfirm tofumashed up with a fork
30galmond flour (for coating
For the spicy tomato sauce
8fresh tomatoes / 2 tins chopped tomatoes
2tspcoconut palm sugaror sugar of your choice
Sprinkle of salt and pepperto taste
For the Tofu Balls
Soak the chia seeds in the water. By the time you come to use these they should have created a jelly
Crush the garlic, grate / shred the courgette and mash the tofu. Leave aside.
Add half the olive oil to a frying pan on a low heat. Then add the garlic, thyme and courgette. Fry for 5 minutes whilst stirring occasionally.
Add the salt, pepper and tofu to the frying pan, and fry for a further 5 minutes, forcefully mashing it all together.
Remove the pan from the heat and add the chickpea flour and chia-gel. Continue to mash until you have firm consistent texture which you can form into meatballs. This may require extra chickpea flour or water to get the right consistency.
Spread the almond flour on a plate. Form small round meatballs with your hands and roll them in the flour until fully coated, then set them aside on a plate.
Put the balls in the fridge for at least 30 minutes to firm up further.
Add the sunflower oil to a pan (you may need to add extra so the oil covers the meatballs) and allow it to get to a medium-high heat. Add the meatballs and fry for a few minutes or until they are a golden brown colour.
Serve on the spicy tomato sauce and your choice of pasta.
For the Sauce
Heat the olive oil in a pan. Add the onions and cook on a low heat until soft.
Add the crushed garlic, herbs and spices and fry for a further minute.
Blend the fresh tomatoes in a blender / food processor (skip this if using tinned) and add to the pan. Add the sugar and cook on a medium heat for 10 minutes.
Add salt and pepper to taste.
Serve over Spaghetti or other pasta.
Make a double batch of the tofu meatballs and freeze them, ready for a speedy mid week dinner.