Crispy Tofu Balls With Creamy Mushroom Sauce


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Crispy Tofu Balls With Creamy Mushroom Sauce



For the tofu balls:

  • 400 g firm tofu
  • 1 onion (minced)
  • 1 garlic clove (minced)
  • 1 carrot (minced)
  • 3 tbsp nutritional yeast
  • 150 g bread crumbs
  • salt and pepper

for the sauce:

  • 1 tbsp olive oil
  • 1 onion minced
  • 200 g portobello mushrooms (sliced)
  • 1/2 cup red wine
  • 1 tbsp mustard
  • 1 tbsp soy sauce
  • 2.5 dl soy/oat cream


  1. Place all the ingredients for the tofuballs into a food processor and process until combined. Shape the mixture into small balls and coat them with more nutritional yeast.
  2. Heat a sauce pan, add 4 tbsp of olive oil and fry over medium heat until golden. Set aside.
  3. For the sauce, heat a saucepan over medium heat, add in oil and brown the onion for 5 minutes. Then add the mushrooms and sauté for 10 minutes.
  4. Add in wine, mustard, soy sauce and simmer until the wine has completely evaporated. Pour in cream, simmer other 5 minutes and serve with the tofuballs.
  5. ENJOY.



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Filipino Pandesal

Food Stories is a new column in which Best...

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Click here to view all of our latest recipes and articles.