Tofu Meatballs with Creamy Gravy
Baked tofu meatballs in a rich vegan gravy, served with mashed potato.
Source
Recipe Info
Servings: 4
Prep: 20m
Cook: 25m
Total: 45m
Ingredients
- 300g extra-firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp tomato puree
- 1 tbsp dark soy sauce
- 1 tsp white miso paste
- 1/2 tsp allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- Pinch of white pepper
- 90g dried breadcrumbs
- 2 tbsp vegan butter
- 2 tbsp plain flour
- 500ml vegan beef stock
- 120ml soy cream
- Mashed potato and vegetables, to serve
Instructions
- Preheat the oven to 190°C.
- Crumble the tofu into a mixing bowl, then add the remaining meatball ingredients and mix well.
- Get your hands in and knead until evenly combined - the mix should be slightly tacky. Add a little more breadcrumbs if too wet, or a splash of water if too dry and crumbly.
- Leave to rest for 15 minutes.
- Roll tablespoon-sized portions into balls - you should get around 24. Place on a lined baking tray, spray or brush with oil and bake for 20-25 minutes until browned, flipping halfway.
- While the meatballs bake, melt the butter in a pan over medium heat. Add the flour and stir for a minute until it forms a smooth paste.
- Gradually whisk in the stock until smooth, then simmer for 3-4 minutes until thickened. Stir in the soy cream and simmer for a further minute. Season to taste.
- Serve the meatballs with the gravy, mashed potato and vegetables.