Tofu and spinach meatballs in tomato sauce

Ingredients

For 1 serving

• Tofu180 g
• Spinach100 g
• Breadcrumbs20 g
• Garlic1 clove
• Tomato passata200 g
• Basil4 g
• Extra virgin olive oil2 teaspoons
• Nutmeg1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: October – April

Method

1. Wash the spinach and wilt it in a pan with a splash of water over medium heat for 2–3 minutes; drain, squeeze it well with your hands and chop it finely.
2. Drain and pat dry the tofu and mash it with a fork in a bowl; add the spinach, breadcrumbs, nutmeg, salt and black pepper and knead until the mixture is firm (if it is too soft add a few more breadcrumbs). Shape 8 balls with wet hands.
3. In a wide pan heat the oil over low heat with the crushed garlic clove for 1 minute, until it sizzles; add the tomato passata, season with salt and cook for 5 minutes.
4. Lay the balls in the sauce, cover and cook over low heat for 12 minutes, turning them gently halfway, until firm and heated through; add a splash of water if the sauce dries out.
5. Remove the garlic and, off the heat, finish with torn basil.