About:

This recipe is based on kale baked falafel which I made for wraps earlier (link). Now this time I included tofu and baked it. You can also easily use any vegetables if preferred and swap kale with it.

Health Benefits:

• Kale can provide you with some special cholesterol-lowering benefits if it is steamed. Raw kale still has cholesterol-lowering ability—just not as much.
• Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer.
• Kale is now recognized as providing comprehensive support for the body’s detoxification system.

This kale tofu balls are great by itself for the snacks and this goes well with pasta. (link)

Yields: 10-12
Preparation time: 10 minutes
Baking time: 30-35 minutes

Ingredients:

• Firm tofu-250 gms (excess water squeezed out)
• Kale- 100 gms
• Minced garlic-3 cloves
• Minced green chilli- 2
• Bread crumbs- 1/2cup
• Salt- to taste
• Olive oil-1tbsp +brushing

Procedure:

• Place a large pot with 2-3 cups of water. Then place a steamer/colander to steam Kale for 4-5 mins.
• Once cooled chop and keep aside
• Pre-heat the oven at 180 deg, line and grease the baking tray with baking sheet and keep aside.
• First squeeze out as much water as you can from the tofu block by rapping in a clean kitchen towel and placing some weight on it for 15-20 minutes.
• Then in a mixing bowl, crumble the tofu, add in bread crumbs, minced chilli, garlic, kale, salt and mix everything together and form a golf ball sized balls
• Arrange it on the lined and greased baking sheet. (depending on how much water was squeezed out from tofu, if you want be able to form/mould balls can add more bread crumbs for binding)
• Bake them in the oven for 30-35 minutes (time may vary from oven to oven so keep an eye and bake until golden)

Serve hot.

Note:

• Onions/carrot can be included for variation
• If the tofu has more liquid even after draining feel free to use more bread crumbs
• These tofu balls can be deep fried for extra crispiness if desired

I am bringing this recipe to Annie’s VVLP#14