Tofu and Parmesan meatballs in tomato and oregano sauce

Ingredients

For 1 serving

• Tofu150 g
• Parmigiano Reggiano20 g
• Rolled oats20 g
• Tomato passata200 g
• Basil5 g
• Dried oregano1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, soy

Method

1. Pat the tofu dry with kitchen paper and crumble it finely with your hands into a bowl.
2. Add the grated Parmesan, the oats, half the dried oregano, salt and pepper and knead until the mixture holds together; leave it for 5 minutes so the oats absorb the moisture.
3. With wet hands shape 6–7 walnut-sized balls.
4. Heat the oil in a wide pan over medium heat and brown the balls for 4–5 minutes, turning them gently, until golden on all sides.
5. Pour in the tomato passata and the remaining oregano, salt and cook covered over low heat for 12–15 minutes, turning the balls halfway, until the sauce is thick and the balls hot through.
6. Off the heat finish with torn basil and serve.