A Note From Xanthe

“I love how hearty and simple these tofu ‘meatballs’ are – perfect for any time of year when you’re craving something filling. I first made them for my sister, whose diet is plant-based. We wanted classic meatballs and spaghetti, so I tried replicating the comfort of that meal using delicious smoked tofu, and this is the result. I love making lots in advance and keeping some in the fridge. In winter I’ll have them with pasta or lentils and in the summer alongside a crunchy salad.”

Tofu ‘Meatballs’ with a Simple Tomato Sauce

Serves: 4

Ingredients For The ‘Meatballs’

2 tablespoons extra virgin olive oil — 1 onion, diced — 4 garlic cloves, diced — 2 teaspoons dried oregano — 65g (2¼oz) tomato purée (paste) — 450g (1lb) smoked tofu — 70g (2½oz/1¼ cups) panko breadcrumbs — 2 medium eggs — Beaten sea salt and freshly ground black pepper

Ingredients For The Sauce

3 tablespoons extra virgin olive oil — 3 garlic cloves, diced — 2 x 400g (14oz) tinned chopped tomatoes — ½ bunch of fresh basil leaves, chopped, plus extra to serve — Splash of red wine

Cooking Instructions

Put the oil, onions and a sprinkle of salt into a saucepan over a low heat, cover and cook for 10-15 minutes until soft. Add the garlic and cook for a few minutes until translucent, then add the oregano and tomato purée, stir and cook for a couple of minutes, then remove from the heat.

Pat the tofu dry with paper towels and cut it into quarters, then put it into a food processor and pulse until it resembles breadcrumbs. Add the tofu to the onion mixture along with the panko breadcrumbs. Stir until well combined.

Once the mixture has cooled a little, add in the eggs slowly, checking to see how wet the mixture is as you go. You may not need all of it.

Use your hands to shape the mixture into 12 balls, placing them on a baking tray (pan) lined with baking parchment as you go. Transfer the tray to the refrigerator and allow the balls to chill and set for at least 1 hour.

Preheat the oven to 180°C (350°F).

While the balls are chilling, make the sauce. Put the oil and garlic into a saucepan over a medium heat and cook for about 3 minutes, stirring frequently so that it doesn’t catch. You want it to be soft and sweet, not crispy and bitter. Add the tomatoes, basil and wine, season generously, then let the sauce simmer for 20-30 minutes until the wine has cooked off and the sauce has reduced slightly.

Once chilled, cook the ‘meatballs’ in the oven for about 20 minutes until they are golden brown, turning them halfway through. Put the meatballs into the pan with the sauce and serve over your favourite pasta shape.

Xanthe’s first cookbook, Stay For Supper: Laidback Vegetarian Food To Share, is out now.