Tofu, Mushroom and Sesame Balls
Makes 14 big balls - Serves 6 for dinner, more for lunch or snacks
Here is a super-simple protein rich
vegetarian treat. I was dreaming it up for a week or so before I got into the
kitchen to try it out, and luckily it worked!
These mushroom and tofu balls are
very easy; the entire preparation took me about 10 minutes. My dear kitchen
whizz helped me out, but you could make it all by hand if you have more time. It
is a brilliant way to use extra cooked basmati rice.
Time saving tip: Cook basmati to go with dinner one
night and then make these for dinner the next day. They are also very yummy
cold in your lunchbox.
300 g Mushrooms
1 block firm tofu (approx. 300 g)
3 cups cooked basmati rice (1 c uncooked)
1 small red onion
1/3 cup white sesame seeds
1/3 cup linseed/flaxseed
1 t sea salt
3 T soy sauce
Black and white sesame seeds (or breadcrumbs) for coating
Optional additions
½ cup finely chopped parsley or
1/3 cup chopped sundried tomatoes or
1/3 cup chopped black olives
1) Heat oven to 180ºc (375ºF)Grind the sesame seed and the linseed in a spice grinder/coffee grinder until fine. You may need to do this in two or three lots.
2) In the food processor: whiz the mushrooms and onion until finely diced.
3) Add all other ingredients.
4) Press into large balls.
5) Roll gently in either black or white sesame seeds (a mixture looks neat too.)
6) Bake for approximately 25 minutes on a slightly oiled tray.
7) Serve on their own or with chutney and a salad.
