Soykei Tofu Meatballs with Cranberry Sauce
15min
5 pers.
25min
Extra firm tofu
Appetizers and appetizers
Completely vegetarian
Ingredients
For the tofu meatballs
400g extra-firm Soykei tofu
½ cup panko breadcrumbs
1 tbsp flour
1 tbsp soy sauce
1 tbsp nutritional yeast
1½ tbsp fresh parsley, chopped
3 tbsp dried cranberries, finely chopped
⅓ cup celery, very finely chopped
2 green onions, very finely chopped
1 tsp poultry seasoning
½ tsp garlic powder
¼ tsp salt
Pepper, generously
1-2 tbsp oil of your choice, for cooking the patties
For the cranberry sauce
1 12-ounce bag cranberries
½ cup white sugar
½ cup orange juice
¾ cup water
Preparation
- Remove the tofu from the packaging and pat it dry lightly to remove excess water.
- Crumble the tofu into a large bowl until it has a fine, grainy texture.
- Add all the remaining ingredients and mix well.
- Press the mixture with your hands for 2-3 minutes until it becomes slightly sticky. See note.
- Preheat the oven to 375 degrees.
- Form 20 small balls. Press firmly to ensure the balls are compact.
- Heat the oil of your choice and cook the balls for 3-4 minutes, turning them gently a few times to brown all sides.
- Place the balls on a baking sheet and bake for about 20 minutes.
- Meanwhile, prepare the cranberry sauce. Add all the ingredients to a small saucepan.
- Bring to a boil, then reduce heat and simmer for about 10 minutes, until the cranberries burst and the sauce thickens.
- Taste and adjust sugar/acidity if necessary.
- Purée the sauce in a food processor; pulse a few times for a more rustic sauce, or purée longer if you want a smooth sauce that coats the meatballs well.
- Coat the meatballs with a little sauce and finely chopped fresh parsley. Place the remaining sauce in a small container for those who want to add more.
TIPS AND NOTES
The celery, cranberries, parsley, and green onion should be chopped very finely so that the balls stick together better.
Be sure to crumble the tofu very well. You don’t want any large pieces, as they won’t stick together as well. Also, once all the ingredients for the balls have been added to the bowl, press the mixture well with your hands until you get a paste-like consistency. The texture will be slightly stickier.
Anti-waste tip: if you have any sauce left over, you can freeze it or use it in other recipes such as a veggie grilled cheese sandwich, on toast, on mashed potatoes, in cranberry mayonnaise, or on your yogurt in the morning with granola!
If you have trouble forming the patties even after pressing the mixture well with your hands, you can add 1 more tablespoon of flour if necessary.
For the poultry spices, I used a seasoning that contains thyme, marjoram, sage, celery salt, and black pepper.
Photos and recipe: Le pouvoir des plantes by Sarah Bourgie
