Thai Tofoo Cakes

Serves 2 • Prep 20 min • Cooking 10 min
Vegans
Get this stuff
  1. 1 pack Naked Tofoo
  2. 2 tbsp red thai curry paste
  3. Large handful of fresh coriander leaves
  4. 2 limes
  5. 50g plain flour
  6. Vegetable oil for shallow frying
  7. 100g dried vermicelli noodles
  8. 120g mango
  9. 1 red chilli
  10. ½ cucumber
  11. Handful of fresh mint leaves
To Serve
  1. Sweet chilli sauce
Do this stuff
  1. Preheat an oven to 200°C.
  2. Place the Tofoo, chopped onion, 2 peeled and roughly chopped garlic cloves, half the oregano and the breadcrumbs in a food processor and blitz to make a thick paste. Season well with salt and pepper.
  3. To make the balls roll the mixture in your hands to the size of ping pong balls about 1 inch in size. Place the rolled balls into a roasting tin and coat with the oil. Place the tray in an oven and roast for 15 mins until the balls have browned a little.
  4. Dice the pepper and courgette and add to the roasting tin along with the remaining 2 cloves of garlic finely chopped, and the remaining oregano. Mix together and roast for another 10 mins then add the red wine and put back into the oven for a further 10 mins to reduce down.
  5. Add the chopped tomatoes and season with salt and pepper. Mix gently being careful not to break the balls. Put back in the oven for another 10-15 mins until bubbling and the balls are a nice rich colour.
  6. Serve with potatoes roasted with garlic and rosemary or your favourite pasta.
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