Tofu balls with spaghetti

Name: Tofu balls with spaghetti
Ingredients: 2 garlic cloves, chopped; 1 large aubergine (eggplant), diced; 2 courgettes (zucchini), diced; 1 red (bell) pepper, seeded and finely chopped; pinch of sugar; 400 g/14 oz can chopped tomatoes; 200 ml/7 fl oz/scant 1 cup vegetable stock; 1 bunch of parsley, chopped; 15 ml/1 tbsp light soy sauce; 5 ml/1 tsp Dijon mustard; 15 ml/1 tbsp ground cumin; 1 onion, coarsely grated; 2 garlic cloves, crushed; 250 g/9 oz firm tofu, drained and torn into rough pieces; 15 ml/1 tbsp olive oil; 1 large onion, finely chopped; sea salt and ground black pepper; sea salt and ground black pepper; 350 g/12 oz spaghetti; 1 bunch of fresh basil; 50 g/2 oz/½ cup ground almonds; 30 ml/2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This dish makes a great family supper, as children and adults alike really love the little tofu balls and the rich vegetable sauce, while pasta never fails to please.

Ingredients

250 g/9 oz firm tofu, drained and torn into rough pieces
1 onion, coarsely grated

Main course
Supper
Vegan

Method

Place the drained tofu, grated onion, crushed garlic, mustard, ground cumin, chopped parsley, soy sauce and ground almonds into a bowl. Season well with sea salt and ground black pepper and mix thoroughly. Roll into about 20 walnut-sized balls, squashing the mixture together with your hands.
Heat the olive oil in a large frying pan, then cook the balls, turning th

Ingredients

Method

Photos