Vegan Fish Balls
Super easy and incredibly tasty fish balls made from tofu.
- 1 15 oz tofu, extra firm, drain and press
- 2 cloves garlic
- 1/2 tsp salt
- 1/3 c panko
- 4 tbsp salmon carrots
- 4 tbsp fresh cilnatro
- 3 tbsp red onion, finely dinced
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp regular paprika
- 1.5 cup diced carrot
- 1 tbsp reduced sodium soy sauce
- 2 tsp liquid smoke
- 1 tsp kelp/dulse
- onion powder
- garlic powder
Boil carrots until tender. Rinse under cold water. Transfer into a glass dish and pour marinade over top. Refrigerate at least overnight, up to 4 days.
In food processor mince garlic. Add tofu and salt and process until it kneads into a ball.
Empty tofu into a large mixing bowl and add remaining ingredients. Mix well.
Heat oven to 400° and line a baking sheet with parchment. Using a melon scoop, make 1" round balls. I made about 16.
Bake for 20, flip and bake for 15. Leave in oven for another 10-20 after the oven is off for an extra crispy exterior. Add these amaze-balls to soups, stir fries, or just eat them as they are! Great dipped in sweet chili sauce.