My ten-year-old daughter couldn’t stop laughing when I told her we were eating “vegan tofu balls” for dinner.

“You said balls, Mom! You said BALLS!”

Oy vey! I am sure I was like that when I was ten. She doesn’t even know what BALLS are, but she knows that they’re something to talk about. Lucky me.

I feel like I get all my meal ideas from Pinterest lately. It’s all house and food porn on that site and I keep getting sucked in. While perusing Pinterest, I came across Post Punk Kitchen’s recipe for tofu balls.  Looked pretty easy. I recently made a big batch of spinach and walnut pesto. I decided to try to adapt the recipe a bit and make them gluten free to serve with the pesto and and some pasta.  Lo and behold, it was a hit! So happy I found the recipe!

Tofu Balls
slightly adapted from Post Punk Kitchen
Ingredients:

1 lb. extra firm tofu, mushed up

1 medium onion, chopped
3 cloves garlic, chopped
5 mushrooms, chopped
3 tablespoons soy sauce
3 tablespoons peanut butter
1/2 cup gluten free “bread crumbs” or corn flake crumbs
2 tsp. oregano
2 tsp. garlic powder
2 tsp. basil
2 tsp. thyme
red pepper flakes (optional)
salt
pepper
Rice flour for rolling balls in
Vegetable oil for frying or baking spray

In a large mixing bowl, mix everything up except for the flour and the oil. I used my cuisinart to chop the veggies up.

Roll mixture in to 1-inch balls. It’s best to use your hands for this.

Roll the tofu balls in the rice flour and pan fry until light brown on all sides.

You can also choose to bake in the oven on a sprayed baking sheet at 400 until done. You will want to flip them to ensure even browning.

Serve the tofu balls however you’d like. We had them over a pasta with spinach & walnut pesto sauce with some roasted cauliflower on the side. Delightful!

Enjoy!