Tofu Balls with Spaghetti

The recipe was adapted from Tofu Balls in the Post Punk Kitchen forum.



Here’s what we used for the balls:


  • 500 g regular firm tofu
  • ½ dl ground fried onion (or one fried onion)
  • 2 cloves gralic, pressed
  • 3 tablespoons soy sauce
  • ¾ dl roasted peanuts, finely ground
  • 1 dl potato flakes (powder for mashed potatoes)
  • dried basil, freshly ground black pepper, and smoke salt to taste


Basically, I just mixed all the ingredients. I mashed tofu with my hands until it was as crumbled as it gets, I love squeezing tofu through my fingers. Then I just mixed everything together until the dough was smooth, let it cool down in the fridge for a few minutes, and formed it into little balls. This amount made about 16 small tofu balls, I think the balls were about 3-4 cm in diameter. They should not be too big, to make sure that they keep together well. Then we just rolled them in wheat flour and fried in hot canola oil until a little brown all over.


Here’s what the balls looked like before frying:



We served them with spaghetti and easy tomato sauce, which was basically just garlic and basil cooked for 15 minutes or so in a can of tomatoes, some salt, olive oil, teaspoon of sugar, and black pepper, and then mixed with a hand held mixer. The texture of these tofu balls was very smooth, and the taste is subtle but pleasing. If they don’t seem to keep together, a tablespoon or so of wheat flour could be added in the dough before frying, but with the potato flakes I don’t think this will be necessary.

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