Black Bean and Tofu Meatballs

Course: Appetizer, Main Course

Cuisine: North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 188kcal

Author: Lord Byron's Kitchen

Black Bean and Tofu Meatballs are moist, flavourful, and completely vegetarian! Seasoned with familiar herbs and spices, and tossed in the sauce of your choice, these meatballs aim to please, and they do just that! Serve these as an appetizer, with your favourite pasta, or as I like to do, with piping hot mashed potatoes!

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Ingredients

350 grams extra firm tofu, pressed dry and crumbled
19 ounces can black beans, drained and rinsed
1 large red onion, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
2 large eggs
1/2 teaspoon freshly grated ginger
1/4 teaspoon dried red chili flakes
3 cloves garlic, minced
3 cups breadcrumbs (I prefer to use both seasoned Italian bread crumbs and Panko; just use half and half.)
2 tablespoons prepared mustard
3 tablespoons ketchup
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil for frying
Parsley for garnish, optional

Instructions

In a food processor, puree the tofu until it forms a ball and transfer it to a large mixing bowl.
Next, puree the onion and carrot and transfer those to the mixing bowl with the tofu.
Puree the black beans leaving them a little chunky. Transfer to the mixing bowl with the tofu, carrots, and onion.
Add two cups of the breadcrumbs to the mixing bowl along with the eggs, ginger, garlic, dried red chili flakes, mustard, ketchup, oregano, basil, paprika, salt, and ground black pepper. Use a rubber spatula to mix the ingredients together until a stiff, paste-like mixture has formed.
While heating the oil to 350 degrees F, use a small scoop (about two teaspoons) to portion the meatballs equally. Roll the mixture in your hands to form balls and then roll them into the breadcrumbs. Set aside the meatballs until the oil is fully heated.
Add the meatballs to the oil a few at a time; allow the meatballs to cook until they turn a deep golden brown colour – about 5 minutes.
Remove from the oil and place in a baking dish.
Pour your favourite sauce over the meatballs and bake for 30 minutes at 350 degrees F. Garnish and serve immediately.

Notes

Once you remove the meatballs from the oil, drain on paper towel and allow to completely cool if you plan to freeze them. Freeze in a single layer to avoid sticking.

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