I got this recipe from a book called Vive le Vegan by Drenna Burton, author of Everyday Vegan and eat, drink and be vegan. My sister from Colorado gave me this book for Christmas this past year. I have made many of her recipes and I have yet to find one I didn’t enjoy. Drenna Burton has a flare for vegan food. Her recipes are quick, fun and oh, so yummy.
Recipe for the Rosemary Seasoned Tofu Balls. I served this with sauted kale and garlic.
- 1 package of firm tofu, drained and squeezed dry and then broken into chucks
- 2 T miso
- 1 T apple cider vinegar
- 2 large cloves of garlic, chopped
- 1 T fresh rosemary roughly chopped
- 1 1/2 T ketchup
- 1 T vegan Worcestershire sauce
- 1 1/2 t Dijon mustard
- 1 1/2 T olive oil
- 1/8 t sea salt and freshly ground pepper
- 1/2 cup red, orange or green bell pepper, chopped
- 3 cups bread crumbs (I toasted some older dinner rolls and crumbled them up)
- 1 t olive oil (for baking sheet
- 1 – 1 1/4 cups tomato pasta sauce
- 1 T balsamic vinegar
- 1 – 1 1/2 t honey alternative
- 1 tsp vegan Worecestershire sauce
Kale and Garlic side
- few hand fulls of kale, roughly chopped
- 1/2 cup water
- 1 clove of garlic, minced
- spoon full vegan butter
- salt and pepper to your taste
Mix (crumble) the tofu in blender or food processor (any mixer).
Add miso, vinegar, garlic, rosemary, ketcup, Whorcestershire sauce, mustard, olive oil, salt and pepper.
Mix together, but keep texture.
With a spoon, stir in breadcrumbs.
Preheat oven: 375 degrees
Line a baking sheet with parchment paper and lightly oil the paper.
Scoop golf-ball sized position and place them evenly on the baking sheet.
Bake for 25 minutes, until golden brown.
Top with the the Tomato Sauce:
In a sauce pan over medium heat, combine all the ingredients and stir until heated all the way thru.
Sauted Kale with Garlic:
Place the water, kale, “butter”, garlic, salt and pepper in a sauce pan. Cover and heat on low to meduim for 3 minutes.
Enjoy!!! We did.
Thank you Dreena Burton!!!