Swedish Tofu Meatballs
, 4 servings
Pan-fried tofu and tahini meatballs, smothered in a creamy cashew-porcini gravy and served with lingonberry jam.
| 720 ml vegetable broth | Blend very smooth | Heat in pot until thick, cover | Serve in sauce with jam & parsley | ||
| 135 g whole unroasted cashews | |||||
| 10 g dried porcinis | |||||
| 1/2 tsp salt | |||||
| 1/8 tsp white pepper | |||||
| 400 g extra firm tofu | Mash tofu like ricotta | Mix in onion, soy, tahini, crumbs | Roll into balls, coat in flour | Fry in oil until browned, in 2 batches | |
| 1 small onion, very finely chopped | |||||
| 3 tablespoons soy sauce | |||||
| 3 tablespoons tahini | |||||
| 55 g bread crumbs | |||||
| 40 g all-purpose flour | |||||
| lingonberry jam or cranberry sauce | |||||
| fresh parsley for garnish |
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