Name: Zucchini and Tofu Meatballs
Yield: 12 meatballs
Ingredients: 7 zucchini; 1/2 box soft tofu; 1/4 cup Parmesan cheese; you favorite/available cheese (to taste. Watch the video, I used some sheep cheese, some cheddar, and asiago); Extra-virgin olive oil, salt, garlic, pepper (to taste); 1 egg; 1 1/4 cup breadcrumbs (or more if needed, sometimes zucchini give out water. Watch video); 1 tiny pinch brown sugar

Zucchini and Tofu Meatballs

These are truly delicious! What a great way to eat vegetables (and cheese)! They are easy to make, and fun, also, so you can make them with your kids. Eat them as an entree, or with tomato sauce and pasta. Who misses meat? I don't!

Course

Appetizers, Entrees, Snacks

Recipes with Video

10 Minute Recipes

Servings

12meatballs

Servings

12meatballs

Ingredients

7 Zucchini
1/2box soft tofu
1/4 cup Parmesan cheese
you favorite/available cheeseto taste. Watch the video, I used some sheep cheese, some cheddar, and asiago
Extra-virgin olive oil, salt, garlic, pepperto taste
1 egg
1 1/4cup breadcrumbsor more if needed, sometimes zucchini give out water. Watch video
1tiny pinch brown sugar

Instructions

Rinse the zucchini and grate them with a cheese grater (or a food processor).
In a skillet, sauté the zucchini with some extra-virgin olive oil, a tiny pinch of brown sugar, and garlic (optional) -- I removed mine after a few minutes. When they cooked and nicely caramelized drain any excess water and move to a mixing bowl.
Mash the soft tofu and cook it with some extra-virgin olive oil in the same skillet where you have cooked the zucchini. Cook until water is absorbed and the tofu looks like scrambled eggs.
Add to the zucchini and allow to cool down for 5-10 minutes.
Chop and grate all your cheese. Be creative and follow your taste as to which cheese to use (watch video for more info).
Mix cheese, tofu, zucchini, breadcrumbs in the mixing bowl, salt and pepper to taste, add the egg, and now form your meatballs. I made 12 medium ones. If you make them smaller they may only have to cook for 15 minutes.
Bake for 20 minutes at 450F with convection on for the first 5-10 minutes (optional).
Enjoy hot, or the days after. They keep in the fridge for a couple of days, or you can freeze them for up to a month.

Recipe Notes

Egg substitution: 1 tablespoon of flax meal to 3 tablespoons of water substitute 1 egg. If the recipe calls for 1 egg I usually substitute 2, so for this recipe use: 2 tablespoons of flam meal and three tablespoons of water. Mix, and allow to rest for 5 minutes. Now use it like an egg.