Vegan Spaghetti with Tofu Balls


9 oz firm tofu, drained
1 onion, coarsely grated
2 garlic cloves, crushed
1 tsp Dijon mustard
1 tbsp ground cumin
1 small bunch of parsley, finely chopped
1 tbsp soy sauce
2 oz ground almonds
2 tbsp olive oil
12 oz spaghetti
sea salt and ground black pepper
1 bunch of fresh basil, to garnish


1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
1 large eggplant, diced
2 zucchini, diced
1 red bell pepper, seeded and finely chopped
1 tbsp agave syrup
14 oz can chopped tomatoes
scant 1 cup vegetable stock


  1. Place the drained tofu, grated onion, crushed garlic, mustard, ground cumin, chopped parsley, soy sauce and ground almonds into a bowl. Season with sea salt and ground black pepper and mix thoroughly. Roll into about 20 walnut-sized balls, squashing the mixture together with your hands.
  2. Heat the olive oil in a large frying pan, then add the tofu balls, in batches if necessary. Cook gently, turning them occasionally until brown all over. Remove the balls from the pan and set aside on a plate.
  3. Heat the oil for the sauce in the same frying pan, add the onion and garlic and cook for 5 minutes, or until softened.
  4. Add the eggplant, zucchini, pepper and agave syrup and stir-fry for about 10 minutes until the vegetables are beginning to soften and have turned slightly brown. Season with salt and pepper.
  5. Stir in the tomatoes and stock. Cover and simmer for 20 minutes, or until the sauce is rich and thickened. Just before the end of the cooking time, place the tofu balls on top of the sauce, cover and heat through for 2-3 minutes.
  6. Meanwhile, cook the pasta in a large pan of salted, boiling water according to the manufacturer’s instructions, then drain. Check the seasoning in the sauce before serving with the spaghetti. garnished with basil leaves.

Makes 4 servings.

Source: Vegan Cooking