Vegetarian Tofu Meatballs

Take the tofu, put it in a strainer, place it on top of a bowl and put some sort of weight on top of it. Leave it like that for about 30 minutes. This way it will release all the excess water.

Move the tofu into a large bowl and mash with a fork. Add minced garlic, onion, carrot, parsley and ginger along with salt, 1 tablespoon soy sauce, 1 tablespoon sesame oil and 1 teaspoon of Worcestershire sauce. Then add 3 tablespoons of breadcrumbs and the egg and mix to combine.

Keep mixing until you get a soft mixture (add more breadcrumbs if you think it is too soft). Divide the dough into your preferred size of meatballs. I got about 23. Put them onto a platter and sprinkle them with breadcrumbs and press the crumbs into the balls to adhere.

Now, the first cooking option is to fry them in a pan. Heat up some canola oil (enough to coat the bottom of the pan) over medium heat and when hot add the tofu meatballs to the skillet and cook on one side then flip to the other. When the meatballs got a nice brown color on the outside, remove them from the skillet, dry the excess oil with paper towel then serve them nice and warm!

Second cooking option (a bit healthier) is to bake them. Place the tofu meatballs onto a baking tray, drizzle them with 1 tablespoon of sesame oil and bake them for 15-20 minutes at 200 C, then flip them over and cook for another 15 minutes. Remove from the oven and serve them!

Try both cooking methods and let me know which on you like most.