Ingredients
-
8 ounces (227 g) blended soft silken Tofu
-
2 tablespoons (30 ml) Olive Oil
-
2 tablespoons (30 ml) fresh Lemon Juice
-
2½ tablespoons (10 g) sun-dried Tomatoes
-
1 tablespoon (9 g) Capers
-
¼ cup (30 g) nutritional Yeast
-
1½ teaspoons Onion Powder
-
2 cloves Garlic
-
Scant ½ teaspoon fine Salt
-
1 teaspoon dried Basil
-
½ teaspoon dried Thyme
-
½ teaspoon dried Oregano
-
½ cup (72 g) vital Wheat Gluten
-
1 cup (80 g) Panko
-
Favorite vegan Marinara Sauce
-
Nonstick cooking spray or oil spray
Directions
With their slightly crisp exterior and inner tenderness, these meatfree balls are made protein-rich thanks to the combination of blended silken tofu, vital wheat gluten (which also gives them their awesome texture), and nutritional yeast (which also lends them a slightly cheesy flavor). It’s teamwork at its best!
Steps
|
1
Done
|
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat. |
|
2
Done
|
In a large bowl, stir the tofu, oil, lemon juice, sun-dried tomatoes, capers, nutritional yeast, onion powder, garlic, salt, basil, thyme, and oregano until combined. |
|
3
Done
|
Add the vital wheat gluten and panko crumbs on top and stir again until thoroughly combined. |
|
4
Done
|
Scoop 2 packed tablespoons (28 g) per ball. Shape into a ball and place on the prepared baking sheet. Repeat until you run out of the mixture: You should get 16 to 18 balls in all. |
|
5
Done
|
Lightly coat the top of the balls with cooking spray. |
|
6
Done
|
Bake for 14 minutes, flip, lightly coat the other side with cooking spray, and bake for another 8 minutes or until golden brown. |
|
7
Done
|
Remove from the oven and let stand a few minutes before serving with your favorite marinara. |
