Name: Swedish Tofu Balls
Yield: Serves 6
Ingredients: ⅓ cup (40 g) all-purpose flour; Olive oil, for pan-frying; ¼ cup (8 g) dried porcini mushrooms; 3 cups (720 ml) vegetable broth; 1 cup (120 g) whole unroasted cashews (if you don’t own a high-speed blender); Lingonberry jam and cranberry sauce, for serving; ½ teaspoon salt; ⅛ teaspoon ground white pepper; Chopped fresh flat-leaf parsley, for garnish; 3 tablespoons tahini; 3 tablespoons soy sauce; 1 (14-ounce/400 g) package extra-firm tofu; 1 small onion, very finely chopped; ½ cup (100 g) breadcrumbs

Preparation info

Serves
6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Okay, confession time ... I went vegan way before I had a chance to try authentic Swedish meatballs, so the ones I knew and loved came from a microwave dinner. But I won’t lie: They were my favorite meal of all time! I’ve tried to re-create the magic here with light, savory balls, made with tofu for chewiness and tahini for depth. The gravy is rich, creamy, and funky, just like I remember it. And I guess I am going to get booed out of Sweden when I say that cranberry sauce is fantabulous wi