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 ~
Prep time: 15 minutes
Cook time 10 minutes
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
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.