Crunchy on the outside, chewy on the inside, these baked vegan tofu shroom balls are simply incredible. This vegetarian take on an Italian classic is sure to leave your guests clamoring for more. Serve it as is or bake it in a tomato sauce to make a delicious side for your pasta.
Crunchy and Tasty Ginger Scallion “Meat”balls
Ingredients (Serves 2-3):
- 120g shiitake mushrooms, stems cut out and finely chopped
- 200g extra firm tofu
- 5-6 tsp Mekhala Organic Ginger Scallion Paste
- 1 cup panko
- Salt to taste
- Oil
(Tip : In case you were wondering, panko is crumbs of yeast risen wheat bread that gives the shroom balls its crispy outer texture.)
Method:
- Preheat the oven to 180 degree Celsius / 356 degrees Fahrenheit.
- Add all ingredients (except oil) into a food processor. Pulse until well mixed.
- Add salt or Mekhala Organic Ginger Scallion Paste to taste.
- Roll mixture into balls. Brush with oil. Then, roll them evenly in a bowl of panko.
- Bake for about 25-30 minutes depending on the size of the “meat”ball. Turning them over halfway.
- Remove your ginger scallion meatballs from the oven and eat with rice!
If you are looking for alternatives to eat these delicious shroom balls, why not make a salad and pasta to go along with it?
- Lemongrass Turmeric Seafood Pasta
- Shrimp Salad with Green Curry Yogurt Dressing
Made this organic meatball recipe? be sure to tag us to on Instagram with #MadewithMekhala because it means the world to us seeing you recreate our recipe.