Tofu Meatballs in Thai Curry Sauce (Vegan, High-Protein, and Comforting)
Creamy vegan tofu meatballs simmered in Thai curry sauce with coconut milk, spices, and Nutcase vegan meat. Easy, high-protein, and perfect over rice.
Ingredients
For the Tofu Meatballs
- 1 block tofu 14 oz, pressed
- 1 cup Nutcase Vegan Meat or vegan ground
- ½ onion minced
- 2 –3 tablespoon breadcrumbs optional, for binding
- 1 –2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ –1 teaspoon chili flakes
- ½ teaspoon black pepper
- ½ –1 teaspoon salt to taste
For the Thai Curry Sauce
- ½ onion minced
- 1 –2 tablespoon Thai curry paste red or yellow
- 1 tablespoon Better Than Bouillon vegan
- 1 tablespoon flour for thickening
- 1 can coconut milk 13.5 oz
- ½ –1 cup water
- ½ –1 teaspoon turmeric optional for color
- ½ teaspoon garlic powder
- 1 tablespoon soy sauce or tamari
- Juice of ½ lemon optional but recommended
Garnish
- Fresh cilantro chopped
- Cooked rice for serving
Instructions
- Make the tofu meatball mixture, In a bowl, combine tofu, Nutcase vegan meat, half of the minced onion, plus your favorite seasonings (garlic powder, pepper, chili, herbs). Mix well and form into small meatballs.
- Cook the meatballs. Sear or bake the vegan meatballs until golden and firm. Set aside.
- Build the Thai curry sauce, In a saucepan, sauté the remaining minced onions with spices. Add Thai curry paste, a spoon of Better Than Bouillon, and a touch of flour to create a thick, aromatic base.
- Add the liquid, Pour in 1 can of Thai coconut milk and add water until you reach your desired consistency. Simmer until creamy and fragrant.
- Assemble and serve, Add the cooked vegan tofu meatballs into the curry sauce. Serve over warm rice and garnish with fresh cilantro and a squeeze of lemon.