Vegan Tandoori-Tofu Balls

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Makes: 6 units

50 gr./2 oz plain tofu

100g. / 1 cup almond flour (keeping 2 tbsp. aside for the coating)

1 tbsp. fresh coriander, finely chopped

1 tsp. turmeric

1 tsp. ground ginger

1 tsp. fennel seeds

1 tsp. cayenne pepper

1 tsp. ground coriander

1 tsp. sweet paprika

1 tsp. ground cumin

A pinch of Himalayan salt

FOR THE DIPPING SAUCE

1 cup of Greek yogurt

juice of 1/2 lemon

1/2 tsp. ground garlic

1 tsp. chilli flakes

1 -2 fresh chile peppers, finely chopped (optional)

Instructions

Preheat the oven to 170C / 325F

In a bowl, blend all spices and salt together, then set aside.

In another bowl, break up the tofu, using your hands, until scrambled, then add the ground almonds. Spoon in 2 tbsp of tandoori mixture and the coriander. Mix well together.

Make 6 ping-pong-sized balls. If the mixture is too crumbly, add a bit more of tofu. Roll the balls into the remaining tandoori mixture, then into the remaining ground almonds.

Place them on the tray and bake for 15 minutes until slightly golden and crispy on the outside.

Meanwhile the tandoori balls are baking, make the dipping sauce, In a small bowl, combine Greek yogurt, juice of lemon, garlic and chilli flakes. Then add 1 or 2 chopped chile peppers, if desired. Be aware that these balls are quite spice!

Enjoy!

From lausundaycooks.com