Pomegranate Glazed Tofu Balls

bestofvegan.com

Christine Whitman

subheading: Tofu balls:

400 g extra firm tofu

1 small white or yellow onion

2 cloves of garlic

1 small bunch of parsley

1 tbsp light soy sauce

1 tsp dried mint

1 tsp ground coriander

½ tsp ground cumin

salt & pepper to taste

4 tbsp all-purpose flour

4 tbsp breadcrumbs

neutral oil for frying

subheading: Pomegranate Glaze:

1 tbsp olive oil

1 garlic clove, minced

1 orange, juiced

100 ml pomegranate molasses (see recipe below if you want to make a homemade pomegranate molasses)

100 ml vegetable stock

1 tsp sumac

½ tsp ground coriander

¼ tsp ground cinnamon

⅛ tsp ground cloves

1 tsp Aleppo chili flakes (or other mild red pepper flakes)

1 tbsp sugar (more or less depending on how sour/sweet your pomegranate molasses is)

salt & pepper to taste

2 tsp cornstarch 1 tbsp cold water

subheading: Top with:

3 tbsp pomegranate arils

10 mint leaves, cut in fine ribbons

2 tbsp coarsely chopped pistachios (here I’m using Pistachio Dukkha which also works really well)

Directions at bestofvegan.com

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