Tofu and oat meatballs in tomato sauce with green beans

Ingredients

For 1 serving

• Tofu180 g
• Rolled oats25 g
• Nutritional yeast1 tablespoon
• Parsley5 g
• Tomato passata200 g
• Green beans150 g
• Extra virgin olive oil2 teaspoons
• Basil3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy

Method

1. Pat the tofu dry with kitchen paper and mash it in a bowl with a fork. Add the oats, nutritional yeast, chopped parsley, salt and black pepper and knead until the mixture holds together; leave it for 5 minutes so the oats absorb the moisture.
2. With wet hands shape 6–7 walnut-sized balls.
3. Heat the oil in a wide pan over medium heat and brown the meatballs for 5 minutes, turning them gently, until golden.
4. Pour in the tomato passata, salt, cover and cook over low heat for 15 minutes, turning the balls halfway, until the sauce thickens; off the heat add the basil.
5. Meanwhile top, tail and wash the green beans and boil them in salted water for 8–10 minutes, until tender; drain.
6. Serve the meatballs with the sauce and the green beans on the side, tossed briefly in the sauce.