Tofu and mushroom meatballs in tomato with brown rice

Ingredients

For 1 serving

• Tofu200 g
• Button mushrooms100 g
• Brown rice40 g
• Chickpea flour15 g
• Nutritional yeast8 g
• Canned peeled tomatoes200 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil7 g
• Saltto taste
• Black pepperto taste

Contains: soy,

Method

1. Bring a small pan of water to the boil, salt it and cook the rinsed brown rice for 35 minutes, until tender; drain.
2. Meanwhile wipe the button mushrooms with a damp cloth and chop them finely; sauté them in a dry non-stick frying pan over a medium-high heat for 5 minutes, until their liquid has evaporated.
3. In a bowl crumble the tofu and mix it with the mushrooms, chickpea flour, nutritional yeast, chopped parsley, salt and pepper until it holds together; shape walnut-sized balls.
4. Heat the oil in the same pan over a medium heat and brown the balls for 5–6 minutes, turning, until golden all over.
5. Add the crushed garlic and the crushed peeled tomatoes with a pinch of salt and simmer for 12 minutes over a low heat, covered, until the sauce has thickened; remove the garlic.
6. Serve the balls with their sauce alongside the rice.