Crispy Tofu Meatballs with Ginger Harissa Tahini Broth

🥘 Ingredients

• tofu 12 oz
• garlic 2 cloves
• onion 1 small
• bread crumbs 1 cup
• nutritional yeast 2 tbsp
• soy sauce 1 ½ tbsp
• salt ½ tsp
• black pepper ¼ tsp
• smoked paprika ½ tsp
• tahini 2 tbsp
• ginger 1 tbsp
• harissa paste 1 tbsp
• vegetable broth 2 cups
• lemon juice 1 tbsp
• salt ¼ tsp
• parsley 1 tbsp

1. 1

   Preheat your oven to 400°F. Line a baking sheet with parchment. In a bowl , crumble tofu and mash until crumbly. Add garlic minced and onion finely chopped. Mix in bread crumbs , nutritional yeast , soy sauce , salt , black pepper , and smoked paprika until combined. Roll into small meatballs about 1 inch in diameter and place on the prepared baking sheet .
2. 2

   Bake for 18 minutes , turning once halfway, until the exterior is crisp and the centers are heated through.
3. 3

   Meanwhile, in a medium saucepan, whisk together tahini , ginger , and harissa paste with vegetable broth until smooth. Stir in lemon juice and salt to taste. Bring to a gentle simmer.
4. 4

   Once the meatballs are cooked, either add them to the simmering broth to rewarm for 3 minutes or keep them warm on the side. Ladle hot broth into bowls and nestle 2 meatballs in each bowl. Garnish with parsley if using and serve.