These are super easy, crisp on the outside and moist in the middle. They are a great alternative to a traditional meatball, combining all the classic Italian flavours.
Serves: 2
Time to prepare: 15 mins
Time to cook: 25 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
• 300g/10½ oz firm tofu
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 tsp dried Italian or mixed herbs
• 60g/generous 2oz breadcrumbs (you can use pre-made or shop bought)
• Good pinch of salt
• Pepper to taste
• 1–2 tbsp olive oil
Instructions
Preheat oven to 180°C/350°F/gas mark 4.
Put all ingredients apart from the oil in a food processor or blender, and blitz into a paste.
Roll the mixture into balls, roughly 2.5cm in diameter. Place on a baking tray and drizzle each ball with some of the olive oil.
Bake for around 25 minutes, until they are crisp and brown on the outside.
Serve with your favourite pasta sauce and spaghetti.
