I’ve been loving wraps lately for my lunch. These Baked Tofu Veggie Balls have been a go to for stuffing into wraps, or on salads. Perfect for meal prep and filled with veggies, you can’t go wrong.
These balls are made with simple, plant based ingredients. Bound together with flax and oat flour, they are naturally gluten free.
To prepare: Begin by adding the onion, garlic, and frozen mixed veggies to your food processor and pulse to finely chop. Then add the tofu, nutritional yeast, flax, all spices, soy sauce. Pulse again to mix well. Add the oat flour 1/4 cup at a time and pulse to incorporate. Once the mixture holds together stop adding oat flour. You should be able to squeeze the batter lightly and have it hold together, not sticky.
You can transfer it to a bowl, or scoop right from the food processor. Scoop 1/8 cup size balls onto a lined baking tray. You should get 22-24 balls total. Once all batter is scooped bake for 35-40 minutes.
These balls are super versatile, you can serve them on a salad, nourish bowls, in wraps, etc. Endless! I love making a batch on Sunday and eating them for the week as meal prep, eat them however I desire on any given day 🙂
Looking for more tofu recipes? Check out these Baked Tofu “Beef” Crumbles and Tofu Bacon.
If you give these Baked Tofu Veggie Balls a try let me know in a comment below or tag me on Instagram @beanaroundthebowl – I love seeing your creations!
Baked Tofu Veggie Balls
5-6
servings15
minutes40
minutesIngredients
1/2 Onion
3-4 Cloves Garlic
1 Cup Frozen Mixed Veggies (Peas, Corn, Green Beans, Etc)
1 Block Tofu
2 Tbsp Nutritional Yeast
1 Tbsp Ground Flax
1 Tsp Ground Sage
1 Tsp Oregano
1/2 Tsp Soy Sauce
1/2 Tsp Each Salt and Pepper
1/4 Tsp Turmeric
3/4 – 1 Cup Oat Flour (Add As Needed)
Directions
- Preheat oven to 425 degrees
- Begin by adding the onion, garlic, and frozen mixed veggies to your food processor and pulse to finely chop. Then add the tofu, nutritional yeast, flax, all spices, soy sauce. Pulse again to mix well.
- Add the oat flour 1/4 cup at a time and pulse to incorporate. Once the mixture holds together stop adding oat flour.
- Scoop 1/8 cup size balls onto a lined baking tray. Once all batter is scooped bake for 35-40 minutes.
- Remove from oven, enjoy!
Notes
- Store in a sealed container in the fridge for up to 6 days.
Truly extremely pleased to say, your post is very
interesting to read.