Description
Irresistible Vegan Biftekia: Herb-Packed Tofu Meatballs
Ingredients
Scale
- 1 block (200g) firm tofu, crumbled
- 1 small onion, grated
- 2 cloves garlic, grated
- a big handful parsley, chopped
- a big handful mint, chopped
- 3 proper Tbsp tomato sauce
- 6 Tbsp flour (chickpea flour for the gf version)
- to taste salt and pepper
- 1/2 Tbsp red wine vinegar
Instructions
- Drain the tofu thoroughly by pressing it between paper towels and placing a heavy object on top for about 10 minutes. Once drained, crumble it into a large mixing bowl until it resembles a coarse meal texture.
- Add onion, garlic, parsley, and mint to the crumbled tofu. The herbs should be quite generous for a good flavor.
- Season with salt and pepper, then pour in the red wine vinegar and tomato sauce. Mix everything thoroughly until evenly distributed.
- Add flour over the mixture and fold it in gently. The mixture should hold together when squeezed—if too wet, add another tablespoon of flour.
- Form the mixture into 8-10 balls, using about 2 tablespoons per ball. Slightly wet hands make this easier.
- Heat oil in a large skillet over medium heat until shimmering but not smoking.
- Cook the balls in batches to avoid overcrowding, turning gently until they develop a golden-brown crust on all sides—about 3-4 minutes per side.
- Remove to drain excess oil, then serve immediately while crispy on the outside and tender within.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 meatball
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vegan Biftekia, Tofu Meatballs, Vegan Recipe