Tofu by itself has no taste so needs the addition of great seasoning and other ingredients. Although I do love the stuff thinly sliced, fried and sprinkled with salt as an alternative to crisps. Here I decided to add spinach and make some tofu balls and added lots of seasoning as they could be a bit bland otherwise. The tofu helps keeps the ball shape of the mixture whilst baking too. Feel free to play around with the flavourings to your own taste. I was going for a Mediterranean flavour here, but spicy chillis and cumin would be interesting too!
They are lovely by themself but I prefer them with a side of homemade tomato sauce. I liked them cold too…a nice snack in my packed lunch box the next day! As the mixture can get a bit moist, I use coconut flour to bind them as it sucks up the moisture like a Dyson vacuum cleaner, but you could use the flour of your choice instead. The flax seed is purely my way of sneaking flax seed into our diet and is entirely optional.
1 1/2 cup frozen spinach, defrosted
1 onion, peeled and grated
1 garlic clove, finely chopped
1 pack firm Tofu (400g)
2 tblspn sundried tomatoes, chopped
1/4 cup olives, chopped
2 tblspns tomato puree
1 tblspn dried oregano
1/2 tspn salt
1/2 tspn pepper
3 tblspn coconut flour
2 tblspns ground flax seed (optional)
- Preheat the oven to 180C/350F degrees.
- In a bowl, add all of the ingredients, except the coconut flour and combine well.
- Add the coconut flour and blend until the mixture is firm and less moist.
- Shape into walnut shaped balls with your hands.
- Place onto a parchment paper lined baking tray.
- Bake for 35-40 minutes until golden.
- Eat and enjoy!