Main Ingredients

Suitable for Vegans

225g Naked Tofoo

100g Shiitake Mushrooms

1 Onion (finely chopped)

1 ¼ cup Breadcrumbs

2 tbsp. Soya Milk

2 tbsp. Soy Sauce

1 tbsp. Flax Meal

Black Pepper to taste

For the Ginger and Orange Glaze

¼ cup Water

1 tbsp. Cornflour

¼ cup Soy Sauce

2 tbsp. Rice Vinegar

2 tbsp. Maple Syrup

1 tsp. Sesame Oil

2 tsp. Grated Ginger

Zest of Orange

Juice of half orange

To Serve

Mashed Potato

Roast Carrots

Roast Parsnips

Sesame Seeds to scatter

nutritional information
Previous Recipe

Ginger and Orange Tofoo Balls

Serves 4 • Prep 20 min • Cooking

Ginger and Orange Tofoo Balls
Main Ingredients

Suitable for Vegans

225g Naked Tofoo

100g Shiitake Mushrooms

1 Onion (finely chopped)

1 ¼ cup Breadcrumbs

2 tbsp. Soya Milk

2 tbsp. Soy Sauce

1 tbsp. Flax Meal

Black Pepper to taste

For the Ginger and Orange Glaze

¼ cup Water

1 tbsp. Cornflour

¼ cup Soy Sauce

2 tbsp. Rice Vinegar

2 tbsp. Maple Syrup

1 tsp. Sesame Oil

2 tsp. Grated Ginger

Zest of Orange

Juice of half orange

To Serve

Mashed Potato

Roast Carrots

Roast Parsnips

Sesame Seeds to scatter

nutritional information
Method

Underline

1. Preheat the oven to 190°C.

2. Pulse the Tofoo, mushrooms, onion, breadcrumbs, soya milk, flax and pepper in food processor.

3. Roll the mixture into approx. 20 balls.

4. Bake on baking sheet for 30 mins.

5. Make mash and roast vegetables.

6. Mix the glaze ingredients in a pan and simmer until thickened.

7. Serve the Tofoo balls with the mash and veg, pour over the glaze and sprinkle with sesame seeds.