Ingredients
Corn, quinoa and tofu balls
Minty cream
Method
1.Drain the tofu on paper towel; cut into chunks.
2.Combine the quinoa and 1 cup (250ml) of water in a medium saucepan. Bring to the boil, reduce heat to medium and cook, uncovered, for 10 minutes. Remove from the heat and cover. Set aside to steam for 10 minutes. Drain well.
3.Remove the kernels from two of the corn cobs. In a food processor, process the tofu, corn and egg until almost smooth. Transfer tofu mixture to a large bowl and stir in the drained quinoa, onion, coriander and the kernels from the remaining corn cob. Season to taste with sea salt flakes and freshly ground pepper.
4.Shape heaped tablespoons of mixture into balls and place on a baking paper lined oven tray. Refrigerate for 30 minutes.
5.Preheat oven 200°C (180°C fan-forced).
6.Spray the tofu balls with rice bran oil and bake for 30 minutes or until well browned.
7.Meanwhile, combine the butter and frozen peas into a medium saucepan over a medium heat. Cook, covered, for 5 minutes. Add the sugar snap peas and cook for a further 5 minutes, stirring occasionally.
8.Combine sour cream and dried mint in a bowl and stir to combine. Serve tofu balls with the warm peas, sour cream mixture and sweet chilli sauce.
Not suitable to freeze or microwave
Note
