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Crispy Tofu and Nut Balls: A Healthy Vegan Snack Recipe

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Ingredients

Adjust Servings:
1 1/2 cups old fashioned oats
1 cup pecans
7 cloves garlic, crushed and minced (more if you want)
1/2 teaspoon sage
1 teaspoon crumbled oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons lemon juice
8 ounces firm tofu, crumbled and drained
1/2 cup water
olive oil, for skillet-frying

Nutritional information

88
Calories
54 g
Calories From Fat
6 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
39 mg
Sodium
6.8 g
Carbs
1.6 g
Dietary Fiber
0.5 g
Sugars
2.9 g
Protein
609g
Serving Size

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Crispy Tofu and Nut Balls: A Healthy Vegan Snack Recipe

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    Sorry. I have tried several vegetarian and vegan meatball recipes, and been overall happy with all of them. These fell short for me. It was so obvious they were made of oatmeal. They were dry and grainy, and as others said they don't have much flavor. They looked nice, and I will take the tip about browning quickly in a pan before baking to my other balls that tend to flatten a bit in the oven. Perhaps if they simmered in sauce for a while it would give them some moisture and extra flavor. I did take some and bake them with shells in sauce. It helped, but they still aren't the right ones for us. Thanks for the recipe all the same!

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Tofu Nut Balls, This recipe is adapted from a cookbook called vegetarian creations It is a big hit with meat eaters and vegetarians alike! Even kids love it A great substitute for meatballs and they even look like meatballs , Sorry I have tried several vegetarian and vegan meatball recipes, and been overall happy with all of them These fell short for me It was so obvious they were made of oatmeal They were dry and grainy, and as others said they don’t have much flavor They looked nice, and I will take the tip about browning quickly in a pan before baking to my other balls that tend to flatten a bit in the oven Perhaps if they simmered in sauce for a while it would give them some moisture and extra flavor I did take some and bake them with shells in sauce It helped, but they still aren’t the right ones for us Thanks for the recipe all the same!, Awesome! The pecans give it such a different taste Note this though: they don’t have the exact texture as regular meatballs I do recommend following the recipe accordingly and use FIRM tofu Seriously, do not give a bad review until you’ve tried the recipe as written Doesn’t make sense! I think they tasted even better after they’ve been frozen I love to throw them in a bean and pasta soup I’m vegan and needed a meatball substitute Reminds me, I need to buy more tofu to make these again They store in the freezer just fine, btw


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    Steps

    1
    Done

    Place Oats and Pecans in a Blender or Food Processor and Process Until Finely Ground.

    2
    Done

    Remove to a Large Bowl.

    3
    Done

    Add Garlic, Sage, Oregano, Salt, Pepper, and Lemon Juice to Bowl.

    4
    Done

    Process Tofu and Water in Blender (or Processor) Until Smooth.

    5
    Done

    Add to Bowl With Other Ingredients and Stir Until Mixture Holds Firmly Together.

    6
    Done

    Shape Into 1.

    7
    Done

    5 Inch Balls.

    8
    Done

    Heat a Little Bit of Olive Oil in a Non-Stick Skillet and Skillet Fry Balls Until Reaching the Desired Level of Brownness on All Sides.

    9
    Done

    Adding More Oil If Needed.

    10
    Done

    Remove to Brown Bags or Newspaper Covered Paper Towels.

    11
    Done

    Place in a Baking Sheet and Bake at 350 For 30 Minutes or Until Done in the Middle.

    12
    Done

    I Sometimes Skip This Step and Just Flatten the Balls Slightly, So They Will Cook Well on Top of the Stove.

    13
    Done

    Yields About 16 Balls.

    14
    Done

    Serve Over Pasta Cooked Just Al Dente With Some Nice Tomato Sauce or as an Appetizer.

    Avatar Of John Reyes

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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