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Christian Vegetarian Association Presents:

Take Heart!

Tofu Miso Balls with tomato dipping sauce
(Healthful Pursuit)

Serve with dipping sauce (recipe below) or on top of a fresh greens salad. This recipe is very adaptable – play around with the spices and vegetables (peppers, onions, carrots) that accompany this dish to switch up the flavors.

Prep Time: 20 minute
Serves: 20
200g extra firm tofu
3 tablespoon miso
1 tablespoon apple cider vinegar
1 tablespoon rosemary, fresh
2 shallots (2 cloves of garlic work well too)
2 tablespoon tomato paste
1 tablespoon braggs or soy sauce
1.5 teaspoon dijon mustard
1.5 tablespoon grapeseed oil
1/2 medium sized red bell pepper, diced (the smaller the better)
1/4 cup carrots, grated
1/2 cup chives, green onions, or red onions, diced (the smaller the better)
2 cups quinoa flakes
Dipping sauce:
1 cup tomato paste
1 cup water
1 tablespoon balsamic vinegar
1/4 teaspoon basil
1/4 teaspoon oregano
1 teaspoon agave nectar
1 teaspoon braggs

- Preheat oven to 375F
- In a food processor, puree tofu until crumbly
- Add miso, vinegar, rosemary, shallots, tomato paste, braggs, mustard, and grapeseed
- Puree until smooth
- Remove from food processor to large bowl and add in bell pepper, carrots, chives and quinoa flakes
- Roll into balls and place on parchment paper lined baking sheet
- Bake for 20-25 minutes
- Meanwhile, combine all ingredients in a sauce pan and cook until heated through.

Your question and comments are welcome

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