Tofu, Green Pea "Meatballs," Curry Sauce
Raise your hand if you enjoy meatballs? That’s what we thought. We love a good meatball and have a recipe for almost everyone, including all of you vegetarian meatball lovers.
Our Tofu, Green Pea “Meatballs” are an unlikely take on a universal favorite… but let me tell you, they work! With a light and fresh flavor, these meatballs pair well with sweet and savory masala curry sauce.
Need more meatballs? Whip these up: Mushroom Lentil "Meatballs;" Moroccan Beef, Mushroom Kefta Meatballs; or Green Pea, Chickpea, Cauliflower "Meatballs."
Tofu, Green Pea "Meatballs," Curry Sauce
Our vegetarian-friendly Tofu, Green Pea “Meatballs” have a light and fresh flavor, which pairs well with sweet and savory masala curry sauce.
Serving size: 4 "meatballs" + 1/4 cup sauce; Makes 6 servings
Ingredients
| FOR THE MASALA CURRY SAUCE: |
| 3 teaspoons canola oil |
| 1/2 cup chopped red onion |
| 3 teaspoons minced ginger |
| 2 teaspoons minced garlic |
| 1/4 teaspoon curry powder |
| 1 1/2 teaspoons garam masala |
| 2 cups canned crushed tomatoes |
| 1/4 cup water |
| 1 teaspoon salt |
| 1/4 cup heavy cream |
| FOR THE "MEATBALLS" |
| 1/4 pound potatoes, peeled and diced |
| 1 1/2 pounds extra firm tofu |
| 1 1/2 teaspoons canola oil |
| 2 tablespoons chopped red onion |
| 3 ounces frozen green peas |
| 1 1/2 teaspoons garam masala |
| 2 tablespoons chopped cilantro |
| 1 cup panko breadcrumbs |
| 1 egg |
| 3/4 teaspoon salt |
Instructions
RD Tip: Cook meatballs and sauce in a crockpot for a quick back to school meal.
To prepare Masala Curry Sauce: Heat oil in a pot. Sweat onions until translucent. Add ginger, garlic, curry powder and garam masala. Cook until fragrant. Stir in crushed tomatoes and water. Bring to a simmer and cook for 20 minutes. Stir in salt and heavy cream. Puree sauce with an immersion blender and keep warm until ready to use.
To prepare Tofu, Green Pea “Meatballs”:
- Steam potatoes until tender, about 15 minutes. Mash potatoes until smooth and reserve.
- Crumble tofu and place in a fine mesh strainer. Allow tofu to drain for at least 30 minutes.
- Heat canola oil in a sauté pan. Sweat onions until translucent. Stir in peas and garam masala. Cook until fragrant and the peas are heated through.
- In a bowl combine crumbled/drained tofu, potatoes, sautéed peas and onions, cilantro, breadcrumbs, egg and salt. Stir mixture until evenly combined.
- Scoop meatballs into 2 tablespoon portions and roll firmly until round. Place “meatballs” on a sheet tray prepped with nonstick cooking spray. Bake in a 375°F oven until lightly browned and firm, about 15 minutes. Serve meatballs with Masala Curry Sauce.
Nutrition information per serving: 280 calories, 15 g fat, 3 g saturated fat, 500 mg sodium, 17 g carbohydrates, 4 g sugar, 5 g fiber, 23 g protein
What We Were Talking About in 2018: What the FLIK is...kombucha?
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