TOFU BALLS

For many years, decades even, I tried to make tofu acceptable to the general family palate — with little success, I have to say. It was never going to be a protein of choice to be sure.

However, in more recent times this recipe has met with approval. For the vegetarians among us, these make a quick and easy snack, and are very simple to make if you prepare them using a food processor.

I use rye flour and rye breadcrumbs for extra flavour, but you could use wheat flour and breadcrumbs if you like.

Makes approximately 18

         1 small onion, roughly chopped

         250g firm tofu, roughly chopped

         2 teaspoons chopped chives

         2 tablespoons chopped parsley

         2 teaspoons chopped oregano

         1 tablespoon soy sauce

         2 rounded tablespoons smooth or crunchy peanut butter

         1 teaspoon olive oil

         1 small egg

         ½ cup fresh rye breadcrumbs

         ½ cup rye flour

         ¼ teaspoon salt

         100ml rice bran or canola oil for frying

Place the onion in a food processor and process until finely chopped. Add the tofu and process again until smooth, then add the rest of the ingredients, except the oil for frying, and process until well combined. Taste the mixture to see if it needs a little extra salt. Shape the mixture into walnut-sized balls.

Heat the oil in a frying pan over medium heat. Cook tofu balls in batches, turning often, for 8–10 minutes until golden brown and cooked through.

Drain on paper towel before serving.

VARIATIONS

•  If you prefer not to fry the tofu balls, bake on a greased tray in a preheated oven at 180°C for about 15 minutes.

•  To make gluten-free tofu balls, use gluten-free bread to make the breadcrumbs, and rice flour.