I’m still here! Life has just been kind of shit lately and I’ve had a lot on my mind. Ever since my mum’s neck and arms got bad I’ve been feeling moody and things haven’t been great.
I’ve had fun times too. Lots of them! And these last two weeks have been sunny and warm. I’m a positive person, really!
Today we had a really lovely lunch. Every now and then I get cravings for Swedish food, like I used to have when I was younger and ate meat. Today was one of those days so I decided we’d have some tofuballs with lingonberries, potatoes and gravy. Boy, am I ever glad I made that decision.
It was a simple meal and didn’t take very long. I suppose most people can’t get lingonberries but these babies would be good with cranberries, or blackcurrant jelly… or a red onion jelly maybe. The gravy was just gravy granules mixed with stock, some milk and a little bit of soy sauce and black pepper. Potatoes are boiled and then lightly buttered and salted.
Delicious ‘Swedish’ Tofuballs: 4 servings
- 1 pack of tofu 500 gr (17.5 oz)
- 2 cloves garlic, minced
- 1 yellow onion, finely chopped
- 2 tbsp nutritional yeast
- 1 tbsp dried herbs
- 1 tbsp dark soy sauce
- 0.5 tsp liquid smoke
- 1 tbsp tomato paste
- 1 tsp marmite (optional)
- 1 tsp paprika
- 1/8 tsp allspice
- Black pepper to taste
- 0.75 dl (1/3 cup) breadcrumbs/panko
- 3 tbsp gluten flour (vital wheat gluten)
- Olive oil spray
Crumble the tofu and squeeze some of the water out. Chop onions and garlic finely.
Put all the ingredients in a big bowl and mix WELL. You want to work the gluten for a while. Form into smallish balls (the small ones are tastier!) and put on a baking tray with parchment paper. Spray them lightly with oil and bake them at 225C (440F) in the oven for about 25 - 30 mins. Take them out when they are browned and firm.