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These tofu meatballs with turmeric sauce are a real treat. The tofu meatballs are easy to make and packed with nutrients. The sauce is creamy, flavorful and absolutely delicious. Serve this dish with a bowl of rice and some roasted veggies and you have a perfectly balanced lunch/dinner for you and your family.
If you like these tofu meatballs with turmeric sauce you should definitely also check out these veggie meatballs with tikka masala sauce.
In case you want to try out more meat alternatives you can check out the 10 best vegan meat alternatives you can't miss out.
Before you jump into the kitchen to make this recipe I suggest you read this blog-post carefully.
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Ingredients
To make these delicious tofu meatballs you need the following ingredients:
- carrot
- onion & garlic
- tomato paste
- turmeric powder
- vegetable broth
- plant-based cream
- tofu
- parsley
- breadcrumbs
- all-purpose flour
- coconut oil
How to form the meatlessballs
The trick to making perfect tofu meatballs is moistening your hands with cold water before forming each ball.
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.
Blending the sauce
The turmeric sauce can be blended or not.
I personally prefer the blended version because it's extra creamy.
That said, the unblended version is just as delicious. So if you don't have a high-speed blender, don't worry, it will still taste absolutely divine!
How to store
You can store the leftovers in the fridge or freezer. I recommend to store the sauce separated from the tofu balls. The tofu meatballs tend to absorb the moisture from the sauce and break if mixed.
- Fridge: Store the sauce and the tofu balls in an air-tight container for up to 3-4 days.
- Freezer: Store the sauce and the tofu balls in an air-tight container for up to 1-2 months. Allow to thaw in the fridge overnight before reheating.
How to reheat
In case you have any leftovers that's how you can reheat them.
Place both the sauce and tofu balls in the preheated oven at 180 °C (360 °F) and reheat for 20 minutes until hot. Serve right away.
More recipes you may like
- Extra Tender Vegan Roast Beef
- Easy & Delicious Vegan Shredded Chicken
- The Ultimate Vegan Wellington
- Vegan Chickpea Cutlets
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📖 Recipe/Rezept
Tofu Meatballs Recipe (with Turmeric Sauce)
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
- 600 ml vegetable broth
- 250 ml soya cream ((1 cup))
For the Tofuballs
- 600 g tofu ((21 oz))
- 2 carrots chopped
- 2 garlic cloves minced
- 2 onions minced
- a parsley bunch
- 150 g breadcrumbs ((5 oz))
- 100 g flour ((3½ oz))
- 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 tomato paste, 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 pulse until combined (don't over grind 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 ¼-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.
