Lentil and tofu meatballs in tomato basil sauce

Ingredients

For 1 serving

• Cooked lentils150 g
• Tofu130 g
• Rolled oats15 g
• Tomato passata200 g
• Onion30 g
• Garlic1 clove
• Basil5 g
• Extra virgin olive oil1 tablespoon
• Dried oregano1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Drain the cooked lentils well and pat the tofu dry with kitchen paper. Put them in a bowl and mash them with a fork into a coarse mixture.
2. Add the oats, dried oregano, salt and pepper and knead with your hands until the mixture holds together; if it's too soft, leave it a few more minutes so the oats absorb the moisture.
3. With wet hands shape 6–7 walnut-sized balls and leave them to rest in the fridge for 10 minutes: they firm up and won't break in the sauce.
4. Meanwhile chop the onion and crush the garlic. Heat the oil in a wide pan over medium heat and fry the onion and garlic for 3–4 minutes, until the onion is translucent; add the tomato passata, salt it and cook for 10 minutes over medium-low heat, until the sauce thickens slightly.
5. Lay the balls in the sauce, cover and cook over low heat for 15 minutes, turning them gently with a spoon halfway, until hot through and coloured by the sauce.
6. Off the heat finish with the basil leaves torn by hand and serve.