Swedish Tofu Meatballs
Easy vegan Swedish meatballs made with tofu and tahini in a creamy porcini cashew gravy. Crisp, savory, and perfect over mashed potatoes or buttered noodles.
Ingredients
For the sauce:
- 3 cups vegetable broth
- 1 cup whole unroasted cashews
- 1/4 cup dried porcinis
- 1/2 tsp salt
- 1/8 teaspoon white pepper
For the balls:
- 14 oz extra firm tofu
- 1 small very finely chopped onion
- 3 tablespoons soy sauce
- 3 tablespoons tahini
- 1/2 cup bread crumbs
- 1/3 cup all-purpose flour
Olive oil to pan-fry
For serving:
- lingonberry jam or cranberry sauce
- fresh parsley for garnish
Instructions
Make the sauce:
- Combine all ingredients in a high-speed blender. Blend until very smooth, scraping down the sides with a rubber spatula occasionally.
- Transfer to a small pot and gently heat until thick and bubbly. Cover and set aside.
Make the balls:
- In a medium mixing bowl, use your hands or an avocado masher to mash up the tofu until it resembles ricotta. Mix in the onion, soy sauce, tahini and breadcrumbs until they are firm and hold together easily.
- Pour the flour in a wide shallow bowl or a rimmed dinner plate. Roll mixture into golf ball sized balls. Roll each ball in flour.
- Preheat a large skillet (cast iron, preferably) over medium heat. Pour a thin layer of olive oil into skillet. Drop a little flour in and if it bubbles quickly, the oil is ready.
- Fry each ball until browned on all sides. Do it in two batches if you need, so as not to crowd the pan.
- Serve over mashed potatoes or buttered noodles, smothered in sauce, sprinkled with parsley and with dollops of lingonberry jam or cranberry sauce.
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