Apple Sauce Tofu Balls
From veggieplate 15 years agoIngredients
- tofu Balls: shopping list
- 1/2 Tbsp. olive oil shopping list
- 1/3 cup green beans, finely diced shopping list
- 1/3 cup celery, minced shopping list
- 1/2 cup zucchini, cut into 1/4-inch cubes shopping list
- 1/3 cup water chestnuts, finely diced shopping list
- 1 1/2 packed cups firm tofu, well drained shopping list
- 1 Tbsp. peanut butter shopping list
- 1 Tbsp. soy sauce shopping list
- 1 Tbsp. fresh parsley, minced shopping list
- 1 Tbsp. whole wheat or unbleached white flour shopping list
- fruit Sauce: shopping list
- 1/2 cup fresh apple juice, or unsweetened bottled shopping list
- 1/4 cup fresh orange juice shopping list
- 1 Tbsp. fresh lemon juice shopping list
- 3/4 Tbsp. fresh ginger juice* shopping list
- 1 Tbsp. raw sugar shopping list
- 1 Tbsp. bragg liquid aminos shopping list
- 1 Tbsp. cornstarch mixed with 1 Tbsp. water shopping list
How to make it
- 1. Preheat the oven to 350° F. Heat the oil in a skillet and sauté the vegetables on medium heat until tender. Transfer to a large bowl. Press the tofu lightly against a sieve to remove any excess water, then mash and add to the vegetables along with the remaining seasonings. Mix until thoroughly combined.
- 2. Form the mixture into 8 balls, about golf ball size. Place on an oiled tray and bake until light golden, about 15 minutes. Turn the balls over and bake the underside until light golden, about 10 minutes. Avoid overbaking or they will become chewy.
- 3. Place all the sauce ingredients except the cornstarch mixture in a small saucepan and bring to a boil. Add the cornstarch mixture and whisk constantly until thickened. Remove from the heat. Taste and adjust the sugar if needed. Serve on top of the tofu balls.
- Serves 4
- *To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
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