Tofu Balls
(makes approx. 20 balls)
1 block tofu, firm and pressed (see note at the bottom)
2 eggs
½ orange pepper, chopped fine
1 small onion, chopped fine
1 tsp crushed garlic
1/3 cup fresh parsley
¼ cup chopped walnuts
1 ¼ cup breadcrumbs
¼ cup hemp hearts
1 tsp cumin
½ tsp paprika
1-2 tsp oil
Pre-heat oven to 350F and lightly coat the bottom of a baking pan with ½ the oilBreak tofu into smaller pieces in a large bowlAdd remaining ingredients and work mixture by hand until well combined and tofu is broken downRoll mixture into approx. 20 golf-ball sized balls, oil hands lightly with remaining oil while making tofu ballsBake for about 25 minutes, turning once halfwayFinish by broiling for 3-5 minutes
Pressing tofu removes a lot of the water content. Wrap tofu in paper towel or a cloth and plate between two cutting boards.  The cloth or paper towel will need to be changed 3-5 times as the water is removed (this takes about an hour).

Serving Suggestions
These can be used in many dishes, or as a quick high protein snack.  Try it as a vegetarian spaghetti and “meatball” dish, or check out my recipe below for a falafel inspired meal!
Tofuball “Falafel” Wrap
Ingredients per wrap
1 piece of naan bread, prepared as directed
1 tbsp crumbled feta cheese
¼ sliced red pepper
5-6 slices cucumber
Handful of leafy greens
3-4 tofu balls
Cilantro-yoghurt dressing:
     2 tbsp plain yoghurt
     ½ cup chopped cilantro
     ½ tsp lemon juice
     ½ olive oil
– Prepare dressing by combining yoghurt, cilantro, lemon juice and olive oil in a blender
– Assemble all ingredients on the naan bread. Fold in half and wrap the bottom half of the wrap in foil to help hold it together.  Serve with a side salad or your favourite veggie.
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