Perfect for the weekend! Chickpea Bell Pepper Curry

Crispy Tofu-Balls with Creamy Mushroom Sauce — did I mention this has MUSHROOMS in it? If there’s one thing I’ve learned last year is how much you guys love mushrooms. Ha Ha. Love this beautiful creation by @vegaliciously
Ingredients – tofu balls:
400g firm tofu
1 onion (minced)
1 garlic clove (minced)
1 carrot (minced)
3 tbsp nutritional yeast
150g bread crumbs
salt and pepper

Ingredients – sauce:
1 tbsp olive oil
1 onion minced
200 g portobello mushrooms (sliced)
1/2 cup red wine 
1 tbsp mustard
1 tbsp soy sauce
2.5 dl soy/oat cream
1. Place all the ingredients for the tofuballs into a food processor and process until combined. 
2. Shape the mixture into small balls and coat them with more nutritional yeast.
3. Heat a sauce pan, add 4 tbsp of olive oil and fry over medium heat until golden. Set aside.
4. For the sauce, heat a saucepan over medium heat, add in oil and brown the onion for 5 minutes. Then add the mushrooms and sauté for 10 minutes. Add in wine, mustard, soy sauce and simmer until the wine has completely evaporated. 
5. Pour in cream, simmer other 5 minutes and serve with the tofuballs.


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