The tofu balls with artichokes and curry are a simple and tasty dish in a vegan version. These balls are prepared with tofu, made from soy, rich in plant-based proteins and enhanced with artichokes, breadcrumbs and a spicy note given by curry. Perfect to enjoy as a main course, or to serve as an appetizer or starter, perhaps with your preferred sauce or side dish.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 1 person
- Cooking methods: Stove, Air Fryer, Oven
- Cuisine: Vegan
- Seasonality: All Seasons
Ingredients
- 3.5 oz tofu
- 3.5 oz artichokes, frozen
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste curry
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Pot
- Pan
- Wooden Spoon
- Food Processor
- Bowl
- Spatula
- Air Fryer
- Parchment Paper
Preparation
To prepare the tofu balls with artichokes and curry…
First, boil the still-frozen artichokes in a pot with boiling water. Cook them for about 10 minutes after the water starts to boil again.
While the artichokes cook, cut the tofu into cubes and place it in the food processor.
When the artichokes are cooked, drain them well and sauté them in a pan for a few minutes with the extra virgin olive oil until they are dry. If you prefer, you can also cut them into smaller pieces, so they cook better.
Add the sautéed artichokes to the tofu in the food processor and pulse for a few seconds until you get a smooth and homogeneous mixture. Remove any remaining artichoke strands.
Transfer the tofu and artichoke mixture to a bowl, add the curry, breadcrumbs, salt, and pepper. Mix the ingredients well and form the balls.
Place the balls on a sheet of parchment paper in the air fryer basket and cook them at 392°F for 15 minutes, turning them halfway through. Serve them hot.
Notes
If you don’t have an air fryer, you can bake them in a preheated ventilated oven at the same temperature and time. Alternatively, you can fry them in a pan.
Variations
To make the recipe faster and simpler, I used frozen artichokes, with less waste because they are already cleaned. However, you can use fresh ones when in season, which will take more time to prepare.
