Cabbage and Tofu Meatballs with Creamy Mashed Potato

Ingredients

For the Meatballs:
• 1 tablespoon olive oil
• 1/2 small white onion, finely chopped
• 1 garlic clove, minced
• 1 carrot, grated
• 1/4 white cabbage, finely diced
• 200 g firm tofu, grated
• 3/4 cup cooked brown rice
• 2 tablespoons whole-meal flour
For the Sauce:
• 1 tablespoon butter, use dairy-free if vegan
• 1/2 small white onion, finely chopped
• 1 carrot, grated
• 1 small capsicum, chopped
• 3 cups diced tomatoes
• 1 tablespoon tomato paste
• 1 cup natural soy or Greek yogurt
• salt and pepper, to taste
• mashed potatoes, for serving
• fresh parsley, for serving

Method

1. Heat olive oil in a frying pan over medium heat. And onions and garlic and cook for 5 minutes until golden brown. Add carrots and cabbage and cook for another 10 minutes. Transfer the mixture into a mixing bowl and add grated tofu, cooked brown rice, flour and season to taste.
2. In a oven proof iron pan melt butter and add onions. Cook for 5 minutes until golden brown. Add carrots and capsicum and cook for another five minutes. Add diced tomatoes, tomato paste and yogurt. Mix until combined and cook for another 10 minutes.
3. Preheat oven to 180°C. Form tablespoons of the tofu cabbage mixture into balls and transfer them into the pan with tomato sauce. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes until golden brown. Serve warm with mashed potatoes, garnished with fresh parsley. Enjoy right away.

Nutrition Facts