A few days ago, after many months with the plan in mind, I finally had time to invite my friends from school to dinner at home and I prepared a vegan menu for them. I prepared a pate of mushrooms, cocas, montaditos with tomato and avocado, mini raw lasagna, chickpea meatballs and the tofu balls that I show you in this post.

  • 200 gr. of firm tofu
  • 30 ml. of soy sauce
  • ½ cc of mustard
  • 1 tbsp brown sugar
  • 50 gr. of toasted sesame seeds
  • A handful of peeled walnuts
  1. We will start by boiling the coarsely chopped tofu for 10 minutes. It’s best to boil cut tofu so it’s easier to place in the grinder later.
  2. Drain the tofu and let it cool. When it no longer burns, we place a piece between the palms of our hands and carefully crush it so that it releases as much water as possible. We do the same with the rest of the pieces and grind them together with the soy sauce and mustard.
  3. Crush the walnuts in the mortar, or by hitting them in a bag. Once chopped, we mix them with the tofu and reserve in the fridge until the dough is very cold and has taken consistency.
  4. In a saucepan or small frying pan, We heat the sugar. Before it begins to caramelize, add the seeds and stir for about 3 minutes, until we see that the seeds have been well impregnated with the liquid sugar. We remove them from the pan or saucepan and let cool on a baking paper, aluminum or a plate.
  5. Form balls with the tofu dough. They must not be too large in size, adequate to be able to eat them in one bite. When we have formed the ball, we coat it with the caramelized sesame seeds. We follow the same procedure until we finish the tofu dough.
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