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Tofuballs with creamy, rich Turmeric Sauce
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5 from 1 vote

Tofuballs with creamy, rich Turmeric Sauce

Course: Main Course
Cuisine: Italian
Keyword: meatlessballs, tofuballs, turmeric, turmeric sauce
Servings: 6 servings
Author: Carlo Cao

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 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.
  • Buon appetito!