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Tofu “Meatball” Masala
[Vegan]

Name: Tofu “Meatball” Masala [Vegan]
Cook time: 30 min
Yield: 7 meatballs
Ingredients: To Make the Tofu "Meatballs":; 8-ounces firm tofu, diced; 1 onion, chopped; 1 garlic clove, chopped; Salt; To Make the Masala Sauce:; 2 onions, chopped; 4 garlic cloves; 2 tablespoons fresh ginger, chopped; 1 tablespoon garam masala; 2 teaspoons chili powder; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon ground cloves; 1/4 cup almond meal; 2 tablespoons lemon juice; 2 tablespoons tomato paste; 1 can coconut milk; Salt

JV By: Jacinthe Vigneault

Author Bio

Healthy and delicious recipes made simple. Hi I'm Jacinthe, I'm a huge animal and nature... Read More

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Close-up of Tofu "Meatball" Masala, featuring golden-brown tofu balls coated in a rich, creamy orange-red masala sauce, garnished with fresh herbs, served in a bowl.

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Tofu Masala [Vegan]

7 meatballs

Dairy Free

These balls in masala sauce are a perfect blend of Indian cooking and vegan food, they’re so full of flavor, you won’t believe it’s meat-free.

Ingredients You Need for Tofu “Meatball” Masala [Vegan]

To Make the Tofu "Meatballs":

8-ounces firm tofu, diced
1 onion, chopped
1 garlic clove, chopped
Salt

To Make the Masala Sauce:

2 onions, chopped
4 garlic cloves
2 tablespoons fresh ginger, chopped
1 tablespoon garam masala
2 teaspoons chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon ground cloves
1/4 cup almond meal
2 tablespoons lemon juice
2 tablespoons tomato paste
1 can coconut milk
Salt

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How to Prepare Tofu “Meatball” Masala [Vegan]

In a food processor or with a mortar and pestle, blend the onions, garlic, ginger, and all the spices.
Transfer this paste to an oiled wok (or big frying pan) and cook on low heat for about 5 minutes.
In an oiled frying pan, cook the onion and garlic until golden.
Transfer with the tofu and almond meal, in a food processor, add salt.
Blend until you get a pasty consistency.
Make 7, golf size balls by rolling them between your hands.
Add oil to the non-stick frying pan and warm it up.
Place the balls in the frying pan and cook them on medium to high heat, turning them carefully, until they get golden on each side.
Pour the coconut milk in the wok (with the masala paste), stir well.
Simmer on medium/low heat for about 10 minutes or until it thickens a bit. Add salt.
Add the tofu balls, coat them completely.