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?Pineapple sweet & sour tofu meatballs?These tofu meatballs are so good with pasta and marinara sauce or with Asian-style sauces like this sweet & sour sauce.
?Recipe ‘meatballs’: In food processor, pulse 1-14oz pack extra-firm tofu (broken into approximately 6 large chunks), 2 cups panko breadcrumbs (I used chickpea panko), 1/4 cup almond or soy milk, 1/4 cup low-sodium tamari or soy sauce, 2 minced garlic cloves, 1 large roughly chopped onion, 8oz roughly chopped shiitake mushrooms (no stems), 2 tbsp ground flax seed, 1 tsp chipotle, 1 tsp smoked paprika. Pulse until combined and crumbly in texture. Transfer to bowl. Add salt to taste and use hands to incorporate. Roll into approximately 1-1/2 inch balls (about 30). (Optional: brush with olive oil.) Bake at 375F on lined sheet until golden brown, about 25-30 minutes, flipping half way. Add to your favorite pasta sauce and pair with pasta. Or pair with sweet & sour sauce.
?Recipe sweet & sour sauce: Drain 1-14oz can (preferably unsweetened) pineapple chunks, reserving juice. Add 1-1/2 tbsp cornstarch to reserved pineapple juice and whisk until combined. In small saucepan, gently sauté 2 minced garlic cloves, about 30 seconds. Add a pinch cayenne, 1/4 cup ketchup, 2-1/2 tbsp white vinegar, 1 tbsp tamari or soy sauce and heat until simmering. Taste and add desired amount maple syrup/sugar (I didn’t add any). Add the juice + cornstarch mixture and heat on medium while whisking until sauce is bubbling. Mix in desired amount of pineapple chunks. Pour desired amount onto meatballs. .
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