Veggie meatballs
Start by dicing the onion and garlic. Cook the onion on a low heat in a dash of olive oil, making sure it doesn't catch and burn. Let the onions cook until they are nice and soft, for about 15-20 minutes, and then add the garlic and let it cook for a further 3-4 minutes. Add the dried oregano and tomato paste, stir, and take off the heat.
Take the tofu out of the packet and pat it dry with a tea towel or kitchen towel. Cut it into rough squares and then put it into your food blender, something like a nutribullet would work well. Pulse until the tofu is in small (ish) pieces. You kind of want the consistency of mince meat here.
Veggie meatballs
Once the tofu is ready, add it to the onion and garlic mixture. Add the breadcrumbs and put back onto a low heat, stir until everything is combined and take off the heat. Let the mixture cool.
It's time to shape the "meatballs"! Use the palm of your hands for this and scoop about 2 tablespoons worth into the middle of your hand. Shape into a ball. Once you have shaped them all (this recipe should make about 10) put them into the fridge for 20 minutes to let them set. You'll want to squeeze them quite tightly to make sure they remain intact after baking.
While the balls are setting, preheat the oven to fan 180 degrees celsius. Line a tray with baking paper and cook the "meatballs" for about 15-20 minutes. Serve with a simple tomato sauce and spaghetti or pasta, and enjoy!
Ingredients
Makes 10 balls
1 white onion
4 garlic cloves
75g double concentrate tomato puree
280g tofu
2 tsp dried oregano
A small handful of fresh basil
6 tbsp breadcrumbs
