G.F. Vegan Tofu Meatballs* with Soy Sesame Drizzle

Ingredients:

1 lb Tofu, pressed to remove water                                                        

2 Tbs Olive Oil                                                                                          

1 cup chopped onions                                                                    

1 Tbs. chopped garlic                                                                      

1 Tbs. chopped ginger                                                                   

1 cup grated carrots                                                                    

1 stalk celery, chopped                                                                                

2 cups chopped baby Portobello mushrooms                                               

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar

½ cup fresh parsley                                                                                         

2 Tbs tamari                                                                                            

1 Tbs Aji Mirin (sweet rice wine)                                                                                  

¼ cup fresh cilantro                                                                       

2 cups fresh spinach

1 bunch chives, chopped

2 t. baking powder

¼ cup sesame seeds                                                                       

¼ cup GF panko flakes                                                                    

2 cups cooked short grain brown rice                                          

1 t. salt

½ t. pepper

Sauce   

¼ cup Tamari     

1 TBS. fresh ground ginger          

1 Tbs. brown sugar

1 t. sesame oil

1 t. corn starch (or potato starch)

1 Tbs rice wine vinegar             

¼ t. hot sesame oil (optional)

Tofu Ball Coating

¾ cup GF Panko Flakes

3 Tbs. sesame seeds

pinch salt

Garnish

1 Tbs sesame seeds

¼ cup cilantro or parsley

Step-by-step Instructions:

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.
2. Add Portobello mushrooms and cook 5 more minutes.
3. Add Mirin and tamari and cook for 5 more minutes.
4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.
5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.
6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.
7. Meanwhile, in a small saucepan over medium-low heat, add soy sauce, rice wine vinegar, ginger, brown sugar, and sesame oil. Mix the 1 t. cornstarch with 1 t. water in small bowl. When the mixture warms up, slowly add in cornstarch-water mixture. Stir occasionally while sauce thickens to gravy like consistency. Remove from heat.
8. Place Tofu balls in medium bowl or on a platter. Drizzle with soy sesame sauce.

9. Sprinkle top of tofu balls with sesame seeds, parsley or cilantro leaves as garnish.*This recipe makes 64 balls, which will freeze well for those nights you’re in a hurry! Simply boil pasta, oven toast the ‘meatballs’ top with sauce and serve!