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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!
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