The food processor should bring the lentils, tofu, and aromatics together without turning them into a smooth paste. Small pieces of lentil give the baked balls a more substantial bite, while the tofu fills the gaps and keeps the centre soft. The 10-minute rest is functional: it gives the breadcrumbs time to take up moisture, so compact balls stay round rather than spreading on the tray.
Main DishesLentil and Tofu Balls with Green Beans and Brown Rice
Baked lentil and tofu balls have a rough, browned exterior and a soft centre seasoned with tomato paste, smoked paprika, and oregano. Brown rice and lemon-dressed green beans turn them into a complete plate.
Ingredients
Preparation Steps
Cook the rice
Rinse the Brown Rice. Cook it in a covered saucepan at a low simmer for 35 to 40 minutes, until the grains are tender with a slight bite. Take it off the heat and leave it covered for 10 minutes.
Cook the aromatics
Heat part of the Olive Oil in a frying pan over medium heat. Cook the onion for about 5 minutes, until translucent with lightly coloured edges; add the Garlic and Tomato Paste, then stir for 1 minute. Transfer to a bowl and leave it to cool slightly.
Make the mixture
Add the Cooked Lentils, Firm tofu, BreadCrumbs, Light Soy Sauce, Smoked Paprika, Dried Oregano, and the cooled onion mixture to a food processor. Pulse until the mixture is coarse but clumps when pressed in your hand.
Shape the balls
Leave the mixture for 10 minutes so the breadcrumbs can absorb moisture. Roll it into 16 compact balls and place them on a lined baking tray.
Bake
Heat the oven to 200°C. Brush the balls with some of the remaining Olive Oil and bake for 20 to 25 minutes, turning them halfway, until their surfaces are deeply coloured and they release cleanly from the tray.
Cook the beans and serve
Steam the Green Beans for 5 to 6 minutes, until bright and just tender but still firm. Toss them with Lemon Juice and the remaining Olive Oil, fluff the Brown Rice, and serve with the lentil and tofu balls.
Recipe insights
A coarse mixture holds its shape
Deep colour and firm green beans
Bake until the balls release cleanly from the tray, not merely until the timer runs out. That surface dryness is what gives them a sturdy exterior around the softer middle. The green beans need only enough steaming to become tender while keeping their snap; lemon juice and olive oil then provide a sharp counterpoint to the smoky tomato and soy seasoning. Brown rice also gets a covered 10-minute hold, which fits neatly around the final baking and bean cooking.
Sauce for the balls
What’s a ball without sauce? Tasteles -> especially when it’s meatless. I strongly suggest pairing these with a good sauce. I served mine with homemade tomato sauce, and it was really good, but plenty of other options work too: ketchup, gochujang, tahini sauce, peanut sauce, yogurt sauce, or a simple soy-ginger dressing. Choose according to your mood; the balls are not filing complaints.
Comments
Be the first to comment 👇