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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.