by@vegaliciously
INGREDIENTS
for the tofuballs:
400 g firm tofu
1 onion (minced)
1 garlic clove (minced)
1 carrot (minced)
3 tbsp nutritional yeast
150 g bread crumbs
salt and pepper
—
for the sauce:
1 tbsp olive oil
1 onion minced
200 g portobello mushrooms (sliced)
1/2 cup red wine
1 tbsp mustard
1 tbsp soy sauce
2.5 dl soy/oat cream
METHOD:
1. place all the ingredients for the tofuballs into a food processor and process until combined.
2. Shape the mixture into small balls and coat them with more nutritional yeast.
3. heat a sauce pan, add 4 tbsp of olive oil and fry over medium heat until golden. Set aside.
4. For the sauce, heat a saucepan over medium heat, add in oil and brown the onion for 5 minutes. Then add the mushrooms and sauté for 10 minutes. Add in wine, mustard, soy sauce and simmer until the wine has completely evaporated.
5. Pour in cream, simmer other 5 minutes and serve with the tofuballs.
6. ENJOY.
3. heat a sauce pan, add 4 tbsp of olive oil and fry over medium heat until golden. Set aside.
4. For the sauce, heat a saucepan over medium heat, add in oil and brown the onion for 5 minutes. Then add the mushrooms and sauté for 10 minutes. Add in wine, mustard, soy sauce and simmer until the wine has completely evaporated.
5. Pour in cream, simmer other 5 minutes and serve with the tofuballs.
6. ENJOY.
