Black Bean & Tofu Meatballs

• Vegetarian

• Produce

  • 1 tbsp Basil, dried
  • 1 can Black beans
  • 1 Carrot, medium
  • 3 cloves Garlic
  • 1/2 tsp Ginger
  • 1 tbsp Oregano, dried
  • 1 Red onion, large

• Refrigerated

  • 1 package Tofu, extra firm dry and crumbled

• Condiments

  • 3 tbsp Ketchup
  • 2 tbsp Mustard, prepared

• Baking & Spices

  • 1 tbsp Paprika
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 2 cups Panko crumbs

Found on prettypracticalpantry.com

Ingredients

• 1 package extra firm tofu, pressed dry and crumbled
• 1 can black beans, drained and rinsed
• 1 large red onion, peeled and roughly chopped
• 1 medium carrot, peeled and roughly chopped
• ½ teaspoon freshly grated ginger
• ¼ teaspoon crushed red pepper flakes
• 3 cloves garlic, minced
• 2 cups panko crumbs
• 2 tablespoons prepared mustard
• 3 tablespoons ketchup
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon paprika
• Oil for frying

Directions

• In a food processor, pulse the tofu until small crumbs are formed; remove to large mixing bowl
• Add the onion and carrot to the food processor; pulse until chopped into small pieces; do not puree; remove and add the same bowl as the tofu
• Add the black beans to the food processor and puree; add to tofu and vegetable mixture
• Add all of the other ingredients (except the panko crumbs) and using your hands, mix together until all ingredients are well incorporated
• While heating the oil, use a small ice cream scoop to portion the meatballs equally
• Roll the tofu mixture in your hands to form and ball and then roll into the panko crumbs
• Set aside the meatballs until oil is fully heated - follow the instructions of your deep fryer for optimum frying temperature
• Add the meatballs to the oil a few at a time; allow the meatballs to cook until they turn a deep brown colour
• Remove from the oil and place in a baking dish
• Pour your favourite sauce over the meatballs and bake for 30 minutes at 350 degrees