Tofu-ball Soup

Tofu-balls

• 450 grams firm tofu
• ¾ cup breadcrumbs
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp mixed herbs
• 2 tsp dark soy sauce
• ½ tsp salt
• ¼ tsp cracked black pepper
• oil, for frying

Soup

• 1 tbsp Nuttelex Original Spread
• 1 medium onion (finely diced)
• 1 medium carrot (peeled, halved and thinly sliced)
• 1 stalk celery (thinly sliced)
• 2 garlic cloves (finely chopped)
• 2 tbsp tomato paste
• 1 L Nuttelex Beef Style Stock
• 2 bay leaves
• 1 tsp dried thyme
• 2 lightly packed cups kale (thinly sliced)
• salt and pepper to taste
• ½ cup fresh parsley (finely chopped)

1. Drain the tofu and pat dry any excess liquid. Add to a large bowl and using clean hands, crumble into a mince-like texture.
2. Add breadcrumbs, nutritional yeast, garlic powder, onion powder, dried oregano, mixed herbs, dark soy sauce, salt and pepper. Mix in until evenly combined.
3. Roll into meatballs, either 14-16 medium/large or 20 smaller ones.
4. Heat 2 tbsp oil in a pan over medium high heat and cook the tofu meatballs until golden on all sides, flipping and tossing for even cooking. Set aside.
5. Melt the Nuttelex in a pot over medium high heat. Add onion, carrot, celery and garlic and cook for 5 minutes until softened.
6. Add in the tomato paste and fry for 1 minute.
7. Pour in the beef style stock and add in the bay leaves and thyme.
8. Bring to a gentle simmer and allow to cook for 2-3 minutes.
9. Add in the kale and simmer for another 2-3 minutes until kale has softened.
10. Gently add the tofu meatballs into the soup and simmer for another 2 minutes to heat through.
11. Turn off the heat and add in the parsley. Serve.