Greek-Inspired Tofu Meatballs
Ingredients
The meatballs
-
14
ounce
extra firm tofu
-
1
tablespoon
olive oil
-
2
tablespoons
fresh chopped mint
-
2
tablespoons
fresh chopped parsley
-
1
tablespoon
fresh chopped oregano
-
¼
medium
sweet yellow onion
-
2
cloves
garlic
-
½
cup
black-eyed peas
-
1
large
egg
-
½
cup
breadcrumbs
-
2
tablespoons
nutritional yeast
-
¼
teaspoon
salt
-
¼
teaspoon
cumin
-
1
teaspoon
red pepper flakes
-
1
teaspoon
soy sauce or tamari
-
1
teaspoon
balsamic vinegar
-
2
ounces
feta, crumbled
The sauce and assembly
-
⅓
cup
tahini
-
1
tablespoon
balsamic vinegar
-
salt
to taste
-
water
as needed
-
5.5
ounce
plain Greek yogurt
-
1
tablespoon
lemon juice
-
1
clove
garlic, grated
-
1 ½
cups
marinated lentils
-
½
medium
cucumber, sliced thinly
Instructions
- Preheat the oven to 400°F and press the tofu for 10 minutes.
- Grate the onion and garlic while the tofu presses.
- Mash the black-eyed peas in a bowl until mostly broken down.
- Crumble the pressed tofu into a bowl, mixing with the black-eyed peas, herbs, onion, garlic, egg, breadcrumbs, nutritional yeast, salt, cumin, red pepper flakes, soy sauce, balsamic vinegar, and feta until well combined.
- Form the mixture into balls and transfer to a baking sheet.
- Bake for 20 minutes, flipping halfway through, until golden.
- Prepare the garlicky yogurt by mixing Greek yogurt, lemon juice, grated garlic, and salt.
- Make the tahini drizzle by whisking tahini, balsamic vinegar, and salt, adding water until desired consistency is reached.
- Assemble bowls with yogurt, lentils, cucumber, and meatballs, drizzling with tahini.
Nutrition Facts (estimated)
Servings
4 servings
Calories
652
Total fat
22g
Total carbohydrates
72g
Total protein
43g
Sodium
562mg
Cholesterol
61mg
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