Tofu Balls
Savory, tender tofu balls with crispy golden edges. Easy to make and pantry friendly. A Moskowitz family classic, adapted from Louise Hagler's Tofu Cookery and served over spaghetti with marinara.
Notes
The cooking time depends on how big a pan you've got. If it needs to be done in two batches it will be closer to 30 or 40 minutes to cook. One batch is more like 15 to 20.
Ingredients
- 14 oz extra firm tofu drained
- 1 small onion very finely chopped
- 3 tablespoons soy sauce
- 3 tablespoons smooth natural peanut butter
- 1/2 cup breadcrumbs
- 2 tablespoons nutritional yeast optional, but the Moskowitz way
- A pinch 1/4 teaspoon each dried oregano, basil, and thyme
- 1/3 cup all-purpose flour for rolling
- Olive oil for pan-frying
Instructions
- In a medium mixing bowl, use your hands to mash the extra firm tofu until it resembles ricotta — some small crumbles, some bigger bits, no smooth paste.
- Add the onion, soy sauce, peanut butter, breadcrumbs, nutritional yeast if using, and the dried herbs. Mix with your hands until everything holds together firmly. If the mixture feels loose, add more breadcrumbs a tablespoon at a time until it forms easily into balls. (see note about optional refrigeration time for firmer balls)
- Pour the flour into a wide shallow bowl or rimmed plate. Roll the mixture into 1 1/2-inch balls (about golf ball sized). Roll each ball in the flour to coat.
- Preheat a large skillet (cast iron, preferably) over medium heat. Pour in a thin layer of olive oil. Drop a little flour in — if it bubbles quickly, the oil is ready.
- Add the balls one by one, rolling them in the pan to coat them in oil. Fry for about 10 minutes total, turning frequently, until golden brown on all sides. Do it in two batches if your pan isn't big enough to avoid crowding.
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