Ginger Scallion “Meat”balls

Crunchy on the outside, chewy on the inside, these baked vegan tofu shroom balls are simply incredible.

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

(Great Tip : In case you are wondering, panko is slivery shaped crumbs of yeast risen wheat bread that gives the shroom balls its crispy outer texture.)

1. Preheat oven to 180 degree Celsius / 356 degrees Fahrenheit.
2. Add all ingredients (except oil) into food processor. Pulse until well mixed.
3. Add more salt or Mekhala Organic Ginger Scallion Paste to taste.
4. Roll mixture into balls. Brush with oil. Then, roll them evenly into a bowl of panko.
5. Bake for about 25-30 minutes depending on size of “meat”ball. Turning them over halfway.
6. Remove from oven and eat with rice!

If you 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

If you made this recipe, be sure to tag us to on Instagram with #MadewithMekhala because it means the world to us seeing you recreate our recipe.


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