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Mushroom and Tofu Balls

Mushroom and Tofu Balls

  • Serves 4
  • Prep time 15 minutes
  • Cook time 25 minutes

Nutrition facts

Per serving: Calories 226, Protein 16 g, Fat 9 g, Carbohydrates 23 g, Fibre 2 g, Iron 7 mg, Calcium 439 mg, Sodium 522 mg

Ingredients

  • tofu ferme
    1 block (454 g) firm tofu
  • Champignons shiitake
    1 container (113 g) shiitakes
  • Chapelure panko
    310 ml (1¼ cups) panko breadcrumbs
  • Lait
    60 ml (¼ cup) 2% milk
  • Sauce soya
    30 ml (2 tbsp) soy sauce

Also needed

  • 80 ml (⅓ cup) shallots, chopped
  • 2 eggs

Optional

  • 10 ml (2 tsp) garlic, minced

Preparation

  1. Preheat the oven to 205°C (400°F).
  2. In the food processor, mix the tofu with the mushrooms, breadcrumbs, milk, soy sauce, shallots, eggs, and garlic if desired, until the preparation has a grainy texture. Season with salt and pepper.
  3. Form 20 balls with the preparation.
  4. Place the balls on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, turning the balls at the halfway point.
  5. Serve the tofu balls with honey ginger sauce, if desired (see recipe below).

Serve with

Honey ginger sauce

In a pot, bring 60 ml (¼ cup) of soy sauce, 30 ml (2 tbsp) of rice vinegar, 30 ml (2 tbsp) of honey, 10 ml (2 tsp) of grated ginger and 5 ml (1 tsp) of sesame oil (untoasted) to a boil. Dissolve 15 ml (1 tbsp) of cornstarch in a little cold water and add it to the sauce, whisking. Let simmer for 1 minute over low heat.



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