Tofu Meatballs with Moroccan Tapenade, Gluten-free and Vegan

Ingredients:

1 lb Tofu, pressed to remove water           

2 Tbs Olive Oil

1 cup chopped onions

1 Tbs. chopped garlic

1 Tbs. chopped ginger

1 cup grated carrots

1 stalk celery, chopped

2 cups chopped baby Portobello mushrooms           

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar           

½ cup fresh parsley

2 Tbs tamari

1 Tbs Aji Mirin (sweet rice wine)           

¼ cup fresh cilantro

2 cups fresh spinach

1 bunch chives, chopped

2 t. baking powder

½ t. pepper

¼ cup sesame seeds

2 cups cooked short grain brown rice

1 t. salt

Sauce

1 onion, chopped

2 cups Baby Portobello’s, quartered

2 t. minced garlic

¼ cup red wine

¾ t. cinnamon

½ t. salt

1/8 t. allspice

¼ cup chopped parsley

¼ cup chopped parsley

¼ cup toasted pine nuts

1 Tbs. honey

1 can fire roasted tom with chili

Tofu Ball Coating

3 Tbs. sesame seeds

pinch salt

¾ cup GF Panko Flakes

Garnish

Parsley

Step-by-step Instructions:

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.
2. Add Portobello mushrooms and cook 5 more minutes.
3. Add Mirin and tamari and cook for 5 more minutes.
4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.
5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.
6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.
7. Meanwhile, in a heavy skillet, sauté the onions and garlic in a little olive oil until translucent. Add the mushrooms, cinnamon, allspice and salt, and cook down until the mushrooms are soft. Add the red wine and cook that down until the liquid is half. Add the fire roasted tomatoes, honey and pine nuts, and cook for 5 more minutes. Stir in the parsley.
8. Place a few spoonfuls of the tapenade on a serving platter. Place the Tofu balls on top, and spoon a little tapenade on top. Garnish with parsley.
9. Enjoy!