I don’t eat most meat (just birds and fish) so I’ve never been one of those people who is trying to make exact replicas of meat but I just wanted to find a recipe that made sturdier “meat” balls because they’re just such a useful food and these fit the bill. Just make sure that your tofu and beans are both really wrung out and that everything is mixed well together and these will come out with a texture that is only slightly more delicate than a regular meatball. They also taste pretty much like meatloaf which is a great plus in my book too!
Tofu-Bean Meatballs
AuthorMabDifficultyIntermediateIn a food processor, pulse together the tofu, black beans, carrots and onions until they are all finely chopped and start to form a ball.
Add the breadcrumbs, mustard, ketchup, oregano, basil, egg, garlic, red chili flakes, and paprika and mix gently until it is blended, it stick together easily and not be too wet or dry.
Heat about 3 in/8cm of oil in a deep skillet and while it heats to temperature, roll your meatballs using a small scoop or two teaspoons to make sure they are all about the same size.
Once the oil is hot, add the meatballs a few at a time and cook for about 6-7 minutes, rolling a few times to make sure all the sides brown evenly.
Adapted from Pretty Practical Pantry
Ingredients
Directions
In a food processor, pulse together the tofu, black beans, carrots and onions until they are all finely chopped and start to form a ball.
Add the breadcrumbs, mustard, ketchup, oregano, basil, egg, garlic, red chili flakes, and paprika and mix gently until it is blended, it stick together easily and not be too wet or dry.
Heat about 3 in/8cm of oil in a deep skillet and while it heats to temperature, roll your meatballs using a small scoop or two teaspoons to make sure they are all about the same size.
Once the oil is hot, add the meatballs a few at a time and cook for about 6-7 minutes, rolling a few times to make sure all the sides brown evenly.
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