Fried tofu balls with lemon tahini sauce


  1. 1 tablespoon olive oil
  2. 1 packet of firm tofu
  3. 1 large clove of garlic, crushed
  4. 2 spring onions and 1 small leek (chopped)
  5. 1 very finely grated carrot
  6. A pinch of sea salt
  7. 2 tablespoons shoyu or tamari (natural soy sauce)
  8. li>

  9. 1 teaspoon of umeboshi paste
  10. 2 teaspoons of freshly grated ginger juice
  11. 2-3 tablespoons of wholemeal flour
  12. Sunflower oil for frying (organic and cold-pressed)
  13. * 2 tbsp white miso
  14. * 2 tbsp tahini
  15. * ½ tbsp tamari, soy sauce
  16. * ½ tsp lemon juice
  17. * water source


  • Heat the olive oil in a pan and sauté the garlic, then add the spring onions or leeks and carrot. Put the lid on and cook for 5 minutes until the vegetables are soft.
  • Dry the tofu with kitchen paper and mash it with a fork in a bowl.  Add the vegetables from the pan and the remaining ingredients and form balls, wetting your hands occasionally to prevent the mixture from sticking.
  • In a heavy-bottomed pan, heat the oil sunflower seeds to a at a good temperature sauté and sauté the tofu balls.
  • Drain on paper towels and serve drizzled with the sauce.

Variation– You can add chopped basil, parsley or add chives.  Use barley, chickpea, or rice miso instead of light miso for a different flavor.




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