Tofu Miso Balls with Tomato Dipping Sauce

January 24, 2011 by Leanne Vogel March 2, 2017

These gluten-free and vegan meatballs are packed with flavor. Made with quinoa flour, tofu and bold spices.

Ingredients

• 200g extra firm tofu
• 3 tablespoon miso
• 1 tablespoon apple cider vinegar
• 1 tablespoon rosemary, fresh
• 2 shallots (2 cloves of garlic work well too)
• 2 tablespoon tomato paste
• 1 tablespoon braggs
• 1.5 teaspoon dijon mustard
• 1.5 tablespoon avocado oil
• 1/2 medium sized red bell pepper, diced (the smaller the better)
• 1/4 cup carrots, grated
• 1/2 cup chives, green onions, or red onions, diced (the smaller the better)
• 2 cups quinoa flakes

Dipping sauce

• 1 cup tomato paste
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 teaspoon honey or agave
• 1 teaspoon braggs

Instructions

1. Preheat oven to 375F
2. In a food processor, puree tofu until crumbly
3. Add miso, vinegar, rosemary, shallots, tomato paste, braggs, mustard, and avocado oil
4. Puree until smooth
5. Remove from food processor to large bowl and add in bell pepper, carrots, chives and quinoa flakes
6. Roll into balls and place on parchment paper lined baking sheet
7. Bake for 20-25 minutes
8. Meanwhile, combine all ingredients in a sauce pan and cook until heated through.

Nutrition Information Per Serving