JL Fields

Have you ever made a recipe that left you with leftover ingredients that just aren’t quite enough to do anything with? (Tomato paste, I’m looking at you.)

And so it went when I started playing around with vegan cottage cheese recipes. Ultimately I found a satisfying texture and flavor … and leftover silken tofu and extra-firm tofu. It didn’t take long to figure out the powerful duo just might be a great base for vegan meatballs.

• 5 ounces silken tofu
• 6 ounces extra firm tofu
• 1 tablespoon ground flaxseed
• 2 tablespoons nutritional yeast
• 1/2 cup dry rolled oats
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes

1. Preheat the air fryer to 400°F (or 375°F if baking in the oven).
2. In a large bowl combine all ingredients with a spoon (or your hands; my preferred method).
3. Scoop out 1.5 ounces of the mixture; roll to form a meatball. Make 9.
4. Spritz vegetable oil on the air fryer basket. Place the meatballs in the basket. (If baking, line a baking sheet with a Silpat or parchment paper. Bake for 20 minutes.)
5. Air fry for 15 minutes (turn meatballs over after 12 minutes).

Makes 9 meatballs