Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

1 onion

4 cloves garlic

1.5 tbsp dried oregano

50g panko breadcrumbs

2 tbsp olive oil

1 red pepper

1 courgette

400g tin chopped tomatoes

200ml red wine

To Serve

Potatoes roasted with rosemary and garlic or pasta

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Tofoo Balls in a Mediterranean Vegetable Sauce

Serves 2/3 • Prep 20 min • Cooking

Tofoo Balls in a Mediterranean Vegetable Sauce
Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

1 onion

4 cloves garlic

1.5 tbsp dried oregano

50g panko breadcrumbs

2 tbsp olive oil

1 red pepper

1 courgette

400g tin chopped tomatoes

200ml red wine

To Serve

Potatoes roasted with rosemary and garlic or pasta

Method

Underline

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.