Black Bean & Tofu Meatballs Healthy Recipes
Ingredients
- 1 package extra firm tofu, pressed dry and crumbled
- 1 can black beans, drained and rinsed
- 1 large red onion, peeled and roughly chopped
- 1 medium carrot, peeled and roughly chopped
- ½ teaspoon freshly grated ginger
- ¼ teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 2 cups panko crumbs
- 2 tablespoons prepared mustard
- 3 tablespoons ketchup
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon paprika
- Oil for frying
Instructions
- In a food processor, pulse the tofu until small crumbs are formed; remove to large mixing bowl
- Add the onion and carrot to the food processor; pulse until chopped into small pieces; do not puree; remove and add the same bowl as the tofu
- Add the black beans to the food processor and puree; add to tofu and vegetable mixture
- Add all of the other ingredients (except the panko crumbs) and using your hands, mix together until all ingredients are well incorporated
- While heating the oil, use a small ice cream scoop to portion the meatballs equally
- Roll the tofu mixture in your hands to form and ball and then roll into the panko crumbs
- Set aside the meatballs until oil is fully heated - follow the instructions of your deep fryer for optimum frying temperature
- Add the meatballs to the oil a few at a time; allow the meatballs to cook until they turn a deep brown colour
- Remove from the oil and place in a baking dish
- Pour your favourite sauce over the meatballs and bake for 30 minutes at 350 degrees
Notes
Once you remove the meatballs from the oil, drain on paper towel and allow to completely cool if you plan to freeze a portion of the yield. Source