These Tofuballs with creamy, rich Turmeric Sauce are one of my favorite recipes EVER. In fact, it’s one of the dish I cook the most when we have guests for dinner. That’s because they’re easy to make, absolutely delicious and perfect to serve with mashed potatoes, plain rice or some steamed veggies.
The Tofuballs are not only super soft on the inside and crunchy on the outside but packed with plenty of plant-based fiber and flavor. The trick to making perfect tofuballs is moistening your hands with cold water before forming each tofuball. Another essential step is mashing them with flour before frying. This will give them an extra crunchy-texture and prevent them from falling apart. You followed this steps and the mixture still doesn’t stick together? Then add more bread crumbs, this will bind the mixture together.
The Turmeric Sauce is creamy, thick, flavorful and addictive (trust me on this!). You can blend it or not; it’s personal preference. I personally prefer the blended version because it’s super creamy and I LOVE creamy sauces, but if you don’t have a high-speed blender you can leave it non blended, it will still taste absolutely divine!
A last note: this dish is approved by entire family (including my super-hard-to-satisfy-with-vegan-food mamma!). So give it a try, I’m sure you’ll love it 😉
If you try these Tofuballs with Turmeric Sauce, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!
Equipment
- high-speed blender
- food-processor
Ingredients
For the Turmeric Sauce
- 2 tbsp coconut oil
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 2 onions, minced
- 3 tbsp condensed tomato
- 2 tbsp turmeric powder
- salt and pepper
- 6 dl vegetable broth
- 2.5 dl soya cream
For the Tofuballs
- 600 g tofu
- 2 carrots, chopped
- 2 garlic cloves, minced
- 2 onions, minced
- a parsley bunch
- 150 g breadcrumbs
- 100 g flour
- salt and pepper
- coconut oil, for frying
Instructions
For the sauce
- Heat the coconut oil in a skillet over medium heat. Add in onion, garlic and carrots and brown for 10 minutes.
- Add in condensed tomato, turmeric, broth and mix until lumps smooth out. Let it simmer for 45 minutes adding a splash of water from time to time.
- Once cooked, put the sauce in a high-speed blender and blend until creamy.
- Pour the sauce back into the skillet, add in cream and simmer for another 5 minutes. Set aside.
For the Tofu Balls
- Place tofu, carrots, onion, garlic, parsley and bread crumbs into a food processor. Adjust salt and pepper and process until the mixture sticks together (don’t over process it, we want some crumbs in there!).
- If you don’t have a food-processor: finely chop carrot, onion, garlic, tofu and parsley. Mix all the ingredients in a bowl, adjust salt and pepper, add in breadcrumbs and mix using your hands.
- Moisten your hands before forming each tofuball and mash them with flour.
- Heat about 1/4-inch of coconut oil in a skillet over medium heat. Fry the tofuballs until they are browned on all sides, about 10-15 minutes.
- Serve the Tofuballs with the Turmeric Sauce and top them with a spoonful of parsley.
- Buon appetito!
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