Tofu Meatballs with Healthy Tomato Sauce

Serves 4 - 6 people
Time 40 minutes



5 truss tomatoes, blanched and skin removed

1 onions, finely chopped

3 garlic cloves, crushed

1 tbsp. extra virgin olive oil

2 tsp. fresh chilli

1 tsp. oregano, finely chopped

¼ cup fresh basil, finely chopped

¼ cup fresh parsley, finely chopped

1 tsp. lemon zest

Sea salt and pepper to taste



300g of hard tofu

1 cup almond meal

1/4 cup kale, keep the stem on

½ cup onion, finely chopped

2 garlic cloves, crushed

1 zucchini, finely grated

1 – 2 eggs

4 tbsp. fresh parsley, finely chopped

1 tsp sea salt

500g gluten-free pasta


In a large saucepan add a little olive oil, and sauté onions, chilli and garlic. Add the fresh tomatoes, tomato, lemon zest, herbs and seasonings. Bring to a boil and then reduce heat to a simmer, cook for 10-15 minutes.


In a food processor add the tofu, onion, kale and garlic and blend till course. In a large mixing bowl mix together the remaining tofu with the tofu and roll into golf ball sized tofuballs. Place on a lined baking tray.

Bake at 200C for 10 – 12 minutes. Cook pasta as per packet instructions, and stir through pasta sauce. Remove balls from oven. To serve, place balls on top on pasta and a large spoonful of sauce.