Vegan Tofu Balls with Sweet Potato Chips

Tasty lunch bowl. Vegan tofu cheese balls and baked sweet potato chips with spicy chili capsicum and cashew dip sauce.


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 2


  • 1 pack firm tofu, grated
  • 2 tablespoons soy mayonnaise
  • 1 garlic clove, minced
  • salt, to taste
  • 1/4 cup soy milk
  • 1/4 cup all-purpose flour
  • 1 cup bread crumbs
  • cooking oil, as required for deep frying
  • For the Dip Sauce:
  • 1 capsicum, deseeded and chopped
  • 1 garlic clove, minced
  • 1 tablespoon lemongrass, thinly sliced and chopped
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup raw cashew nuts
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon chili
  • 1 tablespoon lime juice
  • salt and pepper, to taste
  • sweet potato chips, for serving


  1. In a medium bowl mix together grated tofu, soy mayonnaise, garlic and salt. Form about 1/2 inches balls from the mixture.
  2. In a separate bowl mix flour and soy milk. Roll the cheese balls in flour mixture and then in bread crumbs. Deep fry over medium heat until golden.
  3. Make the dip sauce. Place all the ingredients into a blender and process until creamy and smooth.
  4. Serve the tofu balls warm, with baked sweet potato chips and dip sauce on a side. Enjoy.

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