These vegan sun-dried tomato tofu balls are very easy to make, high in protein, kid-friendly and so delicious. Their chewy inside texture and crispy outside coating is very addictive.
How to make these sun-dried tomato tofu balls:
To make them, you will go through 3 extra fast steps:
– First, you need to make the tofu mixture in the food processor. There, you will add nutritional yeast, basil and garlic to tofu to boost its flavor and get a super smooth texture. This is the base.
– Second, you will add corn, sun-dried tomatoes (that have been rehydrated) and green onions to the tofu base. These will not only bring important flavors, but also great texture that make these balls so pleasant.
– Finally, transform the mixture into a ball shape, roll them in breadcrumbs and cook in the oven for 20 minutes. No complicated breading required, just roll them in and the creamy humid tofu will make the little crumbs stick to it. Very easy.
How to eat these balls?
These balls are very kid friendly and are so easy to prepare that they make for a great weekday dinner or even a fun weekend lunch. I like to eat them with my creamy pesto sauce (click here to get the recipe) combined with pasta, which match perfectly with the sun-dried tomato flavor. Or also, they make for a perfect sandwich filling. Add them to a pita bread, with sliced cucumbers, fresh tomatoes and vegan mayo for a quick filling lunch.
A word on the sun-dried tomatoes:
Sun-dried tomatoes are such a great tool to bring strong flavors to bland food. There are mainly 2 different types you can find: either dried just like that, still in a dry state or sun-dried but then soaked in oil for storage, often combined with other spices. I prefer using the dried version and using the dried state require an extra step of rehydrating them before using. To do this, just put the tomatoes in boiling water to make them soft again. You can also add a little bit of salt to enhance their flavor. Then, when soften, just drain and pat dry the tomatoes and they are ready to be used.
Sun-dried tomato tofu balls
- Food processor
- 1/2 cup sun-dried tomatoes NOT packed in oil
- 454g block of extra firm tofu patted dry (use paper towel)
- 1 small clove of garlic crushed
- 1/4 cup whole wheat flour
- 2 tbsp nutritional yeast
- 1 tsp dried basil
- 1/2 tsp salt
- black pepper to taste
- 1/2 cup frozen yellow corn thawed and water excess removed
- 2 green onion finely chopped
- 1/2 cup whole wheat breadcrumbs to cover the balls
- Pre-heat the oven at 375°. Line a cookie sheet with parchement paper.
- Rehydrate the tomatoes: Put the sun-dried tomatoes in a medium bowl and cover them with boiling water. Add 1/4 tsp of salt and mix. Let them soak for 15 minutes.
- Dry the tofu by rolling the block in multiple layers of paper towel and using your hand to press on it.
- In a food processor, add the patted dry tofu, garlic, flour, nutritional yeast, dried basil, salt and black pepper to taste. Process until you reach a very smooth texture. Transfer to a medium bowl. Set aside.
- Once the tomatoes are done soaking, dry them well using paper towel. Then, chop them about the same size as the corn kernels.
- Add the corn (make sure you dried them well too), green onions and chopped tomatoes to the tofu mixture and mix well.
- Put the breadcrumbs on a plate. Add a pinch of salt and black pepper and mix.
- Measure 1 tbsp at the time of the tofu mixture and roll it in your hand into a ball shape pressing gently so everything holds well together. Roll the ball in the breadcrumbs and transfer on the parchement paper. Keep going until you used all the tofu mixture. You should have about 28 balls.
- Cook in the oven for 10 minutes. Then flip (or roll!) the balls and cook 10 more minutes.
- These balls go well with pesto pasta or as a topping for a rice bowl. Enjoy!