Tofu balls (Almôndegas de tofu)

2016-06-05 19.52.41.jpgThis vegan meatballs, are a good option when you have some rice left overs. despite the number of ingredients, it’s a quite easy healthy recipe. Hope you like it!

Ingredients

  • 300g organic tofu
  • 50 g breadcrumbs
  • 50g wholemeal flour
  • 150 g cooked brown rice
  • 1 onion
  • 2 garlic cloves
  • 40g olive oil
  • 1 carrot
  • 10g coriander
  • 100 g tomatoes cut into pieces
  • 250 g water
  • 100 ml white wine or water with half a lemon
  • pinch of Salt and pepper
  • 1 tsp oregano
  • Coriander

Place the tofu,the bread crumbs , the rice , and the coriander in a food processor, when ready shape into little balls. In a pan put the onion, the garlic , the carrot and the tomato chopped with the olive oil and stir for 2 minutes.  Now add the water, wine, salt, pepper, oregano and the tofu balls, cover, and braise gently for 20 minutes or so until cooked.  Serve with fresh chopped  coriander on top.

PT – Ingredientes

  • 300g tofu organico 
  • 50 g pão ralado
  • 50g farinha integral
  • 150 g arroz integral cozido
  • 1 cebola 
  • 2 dentes de alho 
  • 40 g azeite 
  • 1 cenoura 
  • 10g coentros
  • 100 g tomate cortado aos pedaços
  • 1 bago de cardamomo (sem quebrar)
  • 250 g água 
  • 100 g vinho branco ou água com meio limão
  • Sal e Pimenta q.b.
  • 1 c. chá de orégãos
  • Coentros p/ polvilhar

Num processador colocar o tofu o pão ralado, o arroz, os coentros e fazer pequenas bolas.

Num tacho colocar a cebola, o alho, a cenoura e o tomate picados, o azeite e refogar por 2 minutos. Colocar a água, o vinho, o sal a pimenta, os orégãos e as almôndegas de tofu, colocar o testo e deixar estufar lentamente até o molho ter a consistência desejada. 20 minutos é suficiente.

Servir com os coentros frescos picados.

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