Ingredients
Sauce
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
Tofuballs
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
Method
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.
