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.

Tofu “Meatball” Masala [Vegan]


7 meatballs



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


  1. In a food processor or with a mortar and pestle, blend the onions, garlic, ginger, and all the spices.
  2. Transfer this paste to an oiled wok (or big frying pan) and cook on low heat for about 5 minutes.
  3. In an oiled frying pan, cook the onion and garlic until golden.
  4. Transfer with the tofu and almond meal, in a food processor, add salt.
  5. Blend until you get a pasty consistency.
  6. Make 7, golf size balls by rolling them between your hands.
  7. Add oil to the non-stick frying pan and warm it up.
  8. 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.
  9. Pour the coconut milk in the wok (with the masala paste), stir well.
  10. Simmer on medium/low heat for about 10 minutes or until it thickens a bit. Add salt.
  11. Add the tofu balls, coat them completely.


Serve over rice.