Tofu Albondigas

• 1 block (200g) firm tofu, crumbled
• 1 small onion, finely diced
• A handful of fresh parsley, chopped
• 2 tbsp tomato paste
• 4 tbsp flour (chickpea flour for gluten-free version)
• Salt to taste
• Oil for frying
• 1 onion, diced
• 3 clove garlic, minced
• Smoked paprika to taste
• Passata (sieved tomatoes)
• Water as needed
• Fresh pomegranate seeds
• Salt and pepper to taste

Instructions

1. Crumble the tofu into a large mixing bowl using your hands or a fork.
2. Add the finely diced onion, chopped parsley, tomato paste, flour, and salt.
3. Mix everything together with your hands until well combined and the mixture holds together.
4. Form the mixture into 8-10 balls, about the size of golf balls.
5. Heat oil in a large pan over medium-high heat.
6. Fry the meatballs until golden brown on all sides (about 6-8 minutes total).
7. Transfer the browned meatballs to a baking dish.
8. Bake in a preheated oven at 175°C (350°F) for 15 minutes to firm them up.
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10. In a saucepan, sauté the diced onion and minced garlic until softened and fragrant.
11. Add smoked paprika and stir for 30 seconds until aromatic.
12. Add passata (sieved tomatoes) and a splash of water to reach desired consistency.
13. Add fresh pomegranate seeds and let them roast in the sauce.
14. Season with salt and pepper to taste. Let simmer for 10 minutes to develop flavors.
15. Transfer the sauce to a blender and blend until smooth and creamy.
16. Return the sauce to the pan and add the baked meatballs. Simmer together for 5-10 minutes to let the flavors meld.
17. Serve hot with crusty bread, over rice, or as a tapa with toothpicks.
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