The first tofuballs recipe I ever made was from a cookbook called Vegetarian nosh4students. The name is terrible and so is the book. The tofuballs were really good though but looking through it just now (Tania asked me where they were from and I was going to e-mail her it as I didn’t think I should post it) I realised the version I make doesn’t really have that much in common with the one in the book. I’ve heavily modified it. Anyway. These tofuballs are the bomb. I love them with a chunky tomato sauce.

Oh and btw, I don’t know what lamingtons are. They apparently like them in Australia. They’re also just like a Swedish baked treat that I love, Kärleksmums (love yumms!). It’s basically just sponge cake dipped in a chocolate frosting and then immediately dipped into desiccated coconut. They’re lovely. I got the idea from Shmooed Food a long time ago and when we had left over sponge cake from making the ‘trifle’ I thought we’d give it a go.

Tofuballs with awesomesauce:

Tofu balls – Serves 3 – 4 people. We usually only get three servings, but we’re chubby and like to eat much.

• 1 large onion / 2 small ones, finely chopped
• 2 small cloves of garlic, minced
• 1 pack of tofu 500 gr / 17,5 oz (18 or 17 works)
• 1,5 dl (2/3 cup) of fresh breadcrumbs /1 dl (½ cup) ready bought
• 1,5 tbsp flour
• 2 tsp soy sauce
• 3 tsp dried herbs (basil, marjoram, thyme, parsley, oregano, whatever rocks your boat, and is in the pantry)
• salt and pepper to taste

Turn oven on to 190C or 375 F.

Just crumble the tofu and squeeze some of the water out. Chop onions and garlic finely.
If you don’t have breadcrumbs ready, mix some plain bread in a food processor to make crumbs.

Put all the ingredients in a big bowl and mix them well. Form into smallish balls (the small ones are tastier!) and put on an oiled baking tray. Spray them lightly with oil and oven them for about 25 – 30 mins. Take them out when they are browned and firm.

Chunky sauce - Serves 3 people.

• 1 Tbsp olive oil
• 1 onion
• 1 clove garlic
• 1 (400-500g / 15 oz ) can tomato sauce (that’s the smooth kind, not seasoned, not juice and not chunks)
• ½ courgette
• 1 yellow bell pepper
• Salt and pepper
• 1 tsp herbs (thyme is good, or basil)

Chop everything finely. I mean finely! Heat up a pan with oil in and fry the onion and garlic for a few minutes. Add the courgette and the bell pepper and fry for another few minutes. Add herbs, salt and pepper and the tomato. Turn heat down and let simmer together for 5 mins or so.