11/06/2026
Myth busted...comfort food can still be healthy 🍝✨
We're throwing it back to Soulful Vegan Food's yummy tofu meatball pasta recipe, to earn its rightful place on your winter warmer rotation.
Gluten-free, high in protein and minimal prep 🙌 pre-heat the oven, you know what to do 🔥👇
INGREDIENTS
½ block firm tofu
1 can lentils (drained & rinsed)
1 cup cauliflower (lightly pulsed)
1 cup nutritional yeast
3 tbsp tomato paste
⅓ cup fresh herbs (finely chopped – parsley, basil, etc.)
1 tsp paprika
1 tbsp garlic powder
1–1⅓ cups cornflour (start with 1 cup, add more if needed)
1 tsp salt
1 tsp pepper
METHOD
1. Preheat oven to 200°C and lightly grease an oven-safe baking dish or tray.
2. Prepare the base: In a food processor, pulse the tofu, lentils, and cauliflower together until you get a crumbly, textured mixture.
Tip: Don’t over-blend – you want texture, not a puree.
3. Add flavour: Transfer mixture to a bowl. Stir in the tomato paste, chopped herbs, paprika, garlic powder, salt, and pepper.
4. Bind the mixture: Add cornflour gradually, starting with 1 cup. Mix until the mixture holds together when rolled. Add more if needed.
5. Shape: Roll into meatballs (about golf ball size or you can make smaller ones like I did too!) and place evenly on your prepared tray.
6. Bake: Cook for 45–60 minutes, turning halfway through if you want even browning, until crispy and golden.
