Baked Tofu Meatballs Vegan & Gluten Free

• 1 3/4 pounds firm tofu
• 3 1/8 tablespoons ground flaxseed
• 9 tablespoons milk Dairy Free, or water
• 2 7/8 cups bread GF if required
• 3/4 tablespoon garlic clove
• 1 7/16 cups spring onion
• 2/3 cup red bell pepper
• 2/3 cup cheese alternative Plain vegan cream
• 1 2/3 tablespoons dried thyme
• 2 2/3 tablespoons dried oregano
• 3/4 teaspoon salt
• ground black pepper
• 1 1/4 tablespoons tomato puree Sun-dried
• 2 tablespoons rice flour or Plain GF Flour

1. Drain and press the tofu between two heavy (or weighted) chopping boards or plates for 30 mins.
2. In the meantime, prepare some 'flax eggs'! Place 32g ground flaxseed into a small dish with 9 tbsp dairy free milk or water. Whisk with a fork to combine. Leave it to set.
3. Heat the bread in a toaster or under a medium-low grill until lightly brown and crispy. Place the toasted bread into a food processor. Process the toast until breadcrumbs are achieved. (Tip: Alternatively you can make some breadcrumbs by placing the toasted bread into a sealed kitchen bag; crush and press it into crumbs with a rolling pin or a heavy tin). Transfer into a large mixing bowl.
4. Preheat the oven to 200u0b0C/400u0b0F. Line a baking tray with a silicone mat or a sheet of parchment paper.
5. Prepare the vegetables. Peel the garlic. Wash, trim the tops and then roughly chop the spring onion. Wash, remove the stem and core and then roughly chop the bell pepper. Whilst the food processor is running, drop the garlic down the pouring spout. Process until minced. Add the onion and bell pepper. Process until finely chopped. (Tip: If you don't have a food processor, just get out your 'chefy-ist' knife and show the vegetables who's boss! Peel and mince the garlic and then finely chop and dice the spring onion and bell pepper-the smaller the pieces the better!). Transfer into the mixing bowl.
6. Drain the tofu. Pat it dry with some kitchen paper. Break it into smaller pieces and transfer them into the food processor. Process until it's smooth-ish and completely broken down. Transfer into the mixing bowl. NB: Alternatively mash it in a large bowl with a fork or potato masher!
7. Add 75g vegan cream cheese, 4g dried thyme and 6-8g dried oregano, 3/4 tsp salt and a few grinds of black pepper into the mixing bowl. Mix and thoroughly combine the ingredients. Taste and season it as necessary. Add the 'flax eggs', 20g sun-dried tomato puree and 10g of flour. Mix and thoroughly combine (we used a silicone spatula for this).
8. Shape the mixture into 'golf ball-sized meatballs'. (Tip: If the mixture is a little tacky, use the remaining flour to lightly dust your hands first). Place the 'meatballs' onto the baking tray. Repeat until all the mixture has been used (we made twenty-four!). If desired, spray the 'meatballs' with a little low-fat cooking oil.
9. Place the tray onto the middle oven shelf. Bake for 30-35 mins; turning once halfway through. (Tip: They will be slightly firm to the touch and lightly golden at the end of baking!)
10. Serve on top of with your favourite pasta and sauce! We served ours on a bed of courgette and carrot ribbons, gluten free spaghetti and our homemade marinara. Enjoy!

firm tofu, ground flaxseed, milk dairy, bread, garlic, spring onion, red bell pepper, cream, thyme, oregano, salt, ground black pepper, tomato puree sundried, rice flour

Taken from www.yummly.com/recipe/Baked-Tofu-Meatballs-_Vegan-_-Gluten-Free_-1518763 (may not work)