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Herbed Tofu Balls with Miso Broth

Updated: May 27, 2020

Exquisitely flavorful, packed with savory herbs and seasonal veggies. Add a delicate Miso broth for an elegant lunch or dinner.

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy;

YouTube Cooking Class Below ~

Season: Autumn/Winter

Prep time: 15 minutes

Cook time 10 minutes

Serves 4

Tofu Balls

1 package organic sprouted tofu, firm

4 small carrots, grated

2 stalks celery, chopped fine

1 red onion, chopped fine

3 cloves garlic, minced

1 tsp. smoked paprika

1 tsp. sea salt

1/2 tsp. black pepper

1/4 cup dill, chopped fine

1 tsp. thyme leaves , minced, optional

1/2 lemon juiced

3 tbs. almond flour

1 tbs. arrowroot flour

2 eggs, or vegan egg substitute

1/4 cup olive oil, for frying tofu balls

Miso Broth

2 tbs. white miso, or other

1 piece of kombu, rinsed with water

1 cup filtered water

1/4 tsp. grated ginger, optional

Slice tofu into 4 slices. Let moisture out by sitting on paper towels, then gently squeeze. Add all other ingredients to a medium bowl, except olive oil. Mix together until everything is well blended.

Let sit for a few minutes. Mixture can be made a day before, stored in refrigerator.

Make small balls and set onto a plate. In a nonstick or cast iron pan heat olive oil on medium heat. Place tofu balls gently into the pan. Do not crowd. Cook 4-5 minutes on each side. Gently turn over to brown the other side. Place cooked tofu balls on a plate , lined with paper towels. Finish the rest. Can be placed in warm oven 170 until all are completed.

Miso Broth : In a small pot, bring water and kombu to a gentle boil. Add miso and stir well until combined. Add grated ginger. Remove kombu. Keep warm, until tofu balls are finished.

In shallow bowls add 3-5 tofu balls in the center. Pour miso broth around them. Garnish with dill and or micro greens. Serve warm or hot.


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