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Tofu Cranberry Balls

Easy Peasy Tofu Cranberry Balls – the perfect side dish on your Christmas table!

Tofu Cranberry Balls

Oh, yes – Tofu Cranberry Balls, what would a Christmas meal be without all the selections of delicious foods on the table?

If you’re looking for a more exciting, high-protein side to go along your Christmas meal this year, you’ve come to the right place! These Tofu Cranberry Balls make the perfect side dish along any family roast – perfectly crunchy on the outside, smooth on the inside.

Portion Sizes

If you’ve been following my Instagram you probably know that I love any excuse for a delicious high-protein recipe, and I’m definitely not stopping with this trend at Christmas 😉 It was 2 packages of tofu that I’ve used in this recipe. Served as a side this will be sufficient for about 6-8 portions. If you’re serving more/less people simply bare in mind that you need one pack of tofu for every 2-3 guests. To multiply the recipe you can also use the scale setting on my recipe card below (it’s pure magic!).

Ingredients for the tofu filling

With seasonal cranberry pieces in the tofu mix, give these balls a festive & sweet flavour that compliments the rest of the filling ingredients just perfectly. I also add lemon juice to the tofu filling, it adds a nice and subtle acidity to the Tofu Cranberry balls and alongside seasonings like salt, black pepper, turmeric and nutritional yeast it gives a deliciously creamy, but tangy texture and taste to the tofu balls.

Creating these balls is fairly simple. I have used the firm tofu from Tofoo for this recipe and have simply added it to my food processor to blend until smooth, then I’ve combined the tofu with the remainder of the filling ingredients in a large bowl and mixed until everything is incorporated. The balls can be formed by hand and for the coating I like to prepare a small bowl to blend the breadcrumbs, chilli powder, smoked paprika and sea salt and gently roll the tofu balls in there to coat evenly.

You could definitely pop these balls into a pan and fry them until crispy, however I prefer baking them in the oven – it gives a perfectly crunchy finish and they don’t become soggy that easily (as there’s no oil added!).

Find the full recipe below – I hope you enjoy these just as much as I did!

Tofu Cranberry BallsTofu Cranberry Balls

How to serve these Tofu Cranberry Balls

These Tofu Cranberry Balls are perfect as a side dish, but you can also perfectly serve them as an appetiser or as finger food for your next party (yes, I’m looking at you New Years eve!). I love to serve them dipped or smothered with a little vegan mushroom gravy, but they’re a great companion for a variety of sauces (like this pineapple curry sauce for example!) and also a vegan cheese fondue (yes, this is where dreams come true!).

You can totally also add them to your lunchbox for an easy savoury & high-protein bite. My favourite way to enjoy them is a alongside a nut roast or a lentil wellington,  cranberry sauce, mushroom & onion gravy, steamed veggies, sautéed mushrooms. Going all out!

This recipe is:

  • vegan
  • dairy free
  • egg free
  • delicious
  • easy to make
  • crunchy on the outside
  • soft on the inside
  • full of festive flavours
  • high in protein
  • perfect with vegan gravy & cranberry sauce
Print
Tofu Cranberry Balls

Tofu Cranberry Balls

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6-8 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegan

Scale

Ingredients

  • 2x 280g packs of tofu (I used Tofoo)
  • 1/2 tsp sea salt
  • 2 Tbsp Nutritional Yeast
  • juice of 1/2 lemon
  • 1/2 tsp black pepper
  • 4 Tbsp plant milk
  • 1/2 tsp turmeric
  • 2 Tbsp chopped parsley
  • 2 Tbsp dried cranberries, finely chopped
  • 2 Tbsp breadcrumbs

For the coating:

  • 5 Tbsp breadcrumbs
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1/2 tsp fine sea salt

Instructions

  1. Add the filling for the tofu balls to a food processor apart from the parsley, dried cranberries and breadcrumbs. Pulse until you get a smooth tofu paste.
  2. In a medium size bowl combine the tofu mix with the chopped cranberries, parsley and 2 Tbsp of breadcrumbs. Stir until combined, then use your hands to form little tofu balls from the mix.
  3. In a small bowl combine the coating ingredients. Roll each tofu ball in the breadcrumb mix to coat, then place them on a baking tray and bake at 180C for 20 minutes or until golden.
  4. Serve with gravy and/or cranberry sauce.
  5. Enjoy!

Keywords: tofu balls, cranberry balls, vegan tofu recipes, vegan side dishes

Looking for more recipes ideas for your Christmas dinner? Check out my other meals here!

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