![Tofu Meatballs with Rice and Vegan Quindim Tofu Meatballs with Rice and Vegan Quindim](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/DEDF60E1-FDA0-4498-9AC6-AF74102471DC/Derivates/EA3C6A72-0820-447D-A41D-DED5A5C36A88.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 70 g stale white bread, torn in pieces
- 300 g onions, quartered
- 150 g carrots, cut in pieces
- 4 garlic cloves
- 20 g pitted black olives
- 20 g celery stalk, cut in pieces
- 10 g fresh coriander
- 55 g olive oil
- 2 tsp fine sea salt
- 200 g tofu, diced
- 50 g plain flour
- 400 g cassava, cut in pieces
- 260 g coconut milk
- 180 g sugar, plus extra for sprinkling
- 15 g sunflower oil, plus extra for greasing
- 30 g cornflour
- 100 g desiccated coconut
- 1200 g water
- 250 g brown rice
- 150 g frozen spinach, defrosted, drained
- 100 g frozen green peas
- 100 g baby carrots, sliced
- Nutrition
- per 1 portion
- Calories
- 4678 kJ / 1118 kcal
- Protein
- 16 g
- Carbohydrates
- 157 g
- Fat
- 35 g
In Collections
Alternative recipes
Tofu stew
30 min
Amaranth and Chickpea Patties
1h 30min
Hearty Soya Bean Soup
50 Min
Puy Lentil Dip
45min
Spelt Salad with Burmese Tofu
9 godz. 10 min
Vegetable Stroganoff
30 min
Veggie 'Burritos'
20min
Vegan Cauliflower Fettuccine Alfredo
50 Min
Marinaded Tofu with a Tomato and Aubergine Sauce
50 Min
Warm Salad with Lentils, Cauliflower and Beans
30 min
Lentil and Vegetable Bolognese Sauce
45min
Stuffed Peppers with Herbed Quinoa
30 min