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Tofuballs with creamy, rich Turmeric Sauce
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4.91 from 11 votes

Tofu Meatballs Recipe (with Turmeric Sauce)

This recipe is quick to make and delish. Serve it with some rice and roasted veggies and you have a perfectly balanced lunch/dinner to enjoy.
Course: Main Course
Cuisine: Indian
Keyword: tofuballs, turmeric, turmeric sauce
Servings: 6 servings
Author: Carlo Cao

Equipment

  • high-speed blender
  • food-processor

Ingredients

For the Turmeric Sauce

  • 2 tablespoon coconut oil
  • 2 carrots finely chopped
  • 2 garlic cloves minced
  • 2 onions minced
  • 3 tablespoon condensed tomato
  • 2 tablespoon 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.