Stage 3: Soft Food
May 20, 2016
Classic tofu meatballs mixed with mushrooms. This dish can be utilized as components in vegetarian spaghetti marinara or as meat substitution in many soup recipes.
1 pack of firm tofu, drained
1 tbsp. of olive oil or sesame oil
3 oz. of mushrooms (Shiitake, Portobello, Cremini), rinsed and cleaned, stem removed, coarsely chopped
½ small onion, chopped
1 garlic clove, minced
¾ cup of panko breadcrumbs
1 ½ tbsp. of low-sodium soy sauce
1/8 tsp. of ground black pepper
1/16 tsp. of red pepper flakes (optional)
1Preheat oven to 375F.
2Line a large baking sheet with silicone baking liner or parchment paper.
3In a large bowl, mash tofu until smooth or resembles ground beef consistency.
4Add the remaining ingredients. Mix well.
5Shape the tofu mixture into small 1-inch balls.
6Place the tofu meatballs on the baking sheet, and bake for 25- 30 minutes or until golden brown. Turn tofu meatballs in about halfway through baking time.