Vegan Fish Balls

Vegan Fish Balls

Vegan Fish Balls

Super easy and incredibly tasty fish balls made from tofu.  

Course: Main Dish
Author: Yochi
  • 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
  • pepper
Salmon Carrots
  • 1.5 cup diced carrot
  • 1 tbsp reduced sodium soy sauce
  • 2 tsp liquid smoke
  • 1 tsp kelp/dulse
  • onion powder
  • garlic powder
  1. 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. 

  2. In food processor mince garlic.  Add tofu and salt and process until it kneads into a ball.  

  3. Empty tofu into a large mixing bowl and add remaining ingredients.  Mix well. 

  4. Heat oven to 400Β° and line a baking sheet with parchment. Using a melon scoop, make 1" round balls.  I made about 16.  

  5. 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. 

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