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Tofoo Balls in a Mediterranean Vegetable Sauce
- Serves: 2 people
- Prep: 20 mins
- Cooking: 35 mins
Ingredients
- 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
Get started
- Preheat the oven to 200°C.
- 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.
- 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.
- 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.
- 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.
- Serve with potatoes roasted with garlic and rosemary or your favourite pasta.
