Blog :: Ramblings of a health nut

Got Ballz?

Posted on 23 May 2011 by maisha (posted in: blogs)

When we came back from Copenhagen, we were confronted with a very empty fridge: one sad block of firm tofu and a few lonely carrots. I also found some squishy red onions in our pantry. One of them launched itself at my eye after I'd peeled it and given it a gentle squeeze to see if it was edible. Don't try that at home!

All in all I managed to scavenge enough ingredients and salvage two red onions to make tofu balls inspired by this recipe for Tofu Miso Balls.

Tofu BBQ Balls (makes 12 balls, serves 3 as a side dish)


  • 375 g (13 oz) block of firm tofu (drained weight is 325 g), pressed (I squeeze out as much water as possible with my hands)
  • 40 g (~ 3 tbsp) BBQ sauce (with wood smoke flavor)
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 2 tsp honey mustard
  • 1 tbsp dried chives
  • 2 tsp garam masala
  • 2 red onions, finely chopped
  • 1 large carrot, finely grated
  • 30 g (1 oz) chickpea flour


  1. Process the first 7 ingredients together in a food processor until you get a smooth puree.
  2. Transfer tofu puree to a mixing bowl and add the chopped onions, grated carrot, and chickpea flour. Mix until well combined.
  3. Use a wet spoon or ice cream scooper to shape 12 balls out of the mixture. Place balls on a baking sheet lined with baking paper and bake until brown (~ 20-30 minutes).
    If eaten straight out of the oven, the outside is crunchy and the inside is soft. If eaten the next day, the balls will be firmer.


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