This plant-based, gluten-free, healthy meal is easy to make, uses wholesome ingredients, and is one the whole family can enjoy! It's packed with protein and full of nutrients! The tofu 'fish' balls gets its fishy flavor from the superfood seaweed. The red pepper and tomato sauce is flavorful, enhanced with aromatic spices. Serve this dish with brown rice or a side of quinoa to complete the meal. It's a healthy, vegan alternative to a traditional Israeli dish. Easy, simple and delicious!
Vegan I Gluten Free
Serves: 15 - 18 balls (4 people)
Time: 45 minutes
Tofu 'Fish' Balls
12 ounces extra firm tofu
1 cup fresh cilantro, chopped, stems included
1 nori seaweed sheet
1/4 cup olive oil
1/2 cup oat flour
1/2 tsp. sea salt
1 chili, chopped, (optional)
Red Pepper Sauce
4 red bell peppers, chopped
5 cloves garlic
1 cup fresh cilantro, chopped, stem included
7 small tomatoes, chopped
1/2 cup cherry tomatoes
1 tsp. paprika
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. sea salt
Serve with a side of rice or quinoa
Preheat your oven to 375/190C. Line a baking sheet with a silicone mat or parchment paper.
To make the tofu 'fish' balls - Add all your tofu 'fish' ball ingredients to food processor and mix until well combined. Transfer the mixture to a bowl.
Coat your hands in olive oil to help prevent sticking as you roll the mixture into small balls, 2 - 3 inches. Place the balls on the prepared baking pan.
Continue rolling until all the mixture is used.
Bake your tofu balls 20 - 25 minutes, until golden brown and set.
To make the sauce - While the balls are baking, make the red pepper sauce. Add all your ingredients to a food processor and mix until smooth.
Transfer the sauce into a large skillet and heat over medium-high. Bring to a boil, then reduce the heat to medium and allow to simmer for 10 minutes. Stir occasionally.
Add the tofu balls to the sauce and use a spoon to cover them in the sauce. Cook until the balls are heated through, an additional 10 minutes, turning half way through.
Serve your dish with a side of brown rice or quinoa. Garnish with fresh herbs, salt and black pepper.
Enjoy warm or store leftovers 2 - 3 days in the fridge.
I loved cooking this recipe together with Libby Levy, a nutritionist from Isreal who specializes in digestive problems. Check out her blog and delicious recipes HERE! Her content can easily be translated in a click of a button. For Libby's instagram, click here!