Featherlight Tomato Tofu Veggie Ball

20260401, #BreakfastDiary 1679, 11°C/cloudy Spring feels like it's arrived all at once. About 200kcal per serving, Featherlight Tomato Tofu Veggie Ball, Tomato Tofu Vegie Ball.

1 block tofu, 2T oatmeal, 5T hemp seeds, a pinch of salt and parsley, 1/4t minced garlic, (tomato sauce) 1 can whole peeled tomatoes, salt, pepper, a little olive oil

1. Microwave the tofu for 2 minutes and press out the moisture. 2. In a food processor, combine the tofu from step 1, 2T oatmeal, 5T hemp seeds, a pinch of salt and parsley, and 1/4t minced garlic, mix evenly, then shape into balls. Let rest for at least 15 minutes. (I was short on time today, so I seared them with a torch and microwaved off the moisture instead - don't recommend it.) 3. In a pan, sauté minced garlic in olive oil with a can of whole peeled tomatoes, then add a reasonable amount of salt, pepper, and herbs, and simmer gently to make the tomato sauce. 4. Add the veggie balls from step 2 and simmer over medium heat for about 10 minutes. 5. Plate it and sprinkle with a little parsley.

Inspired by @buddyfit