Tofu Albondigas
Ingredients you'll need
For the Meatballs:
- 1 block (200g) firm tofu, crumbled
- 1 small onion, finely diced
- A handful of fresh parsley, chopped
- 2 generous tablespoons tomato paste
- 3-4 tablespoons flour (chickpea flour for gluten-free version)
- Salt to taste
- Oil for frying
For the Tomato Sauce:
- 1 onion, diced
- 2-3 cloves garlic, minced
- Smoked paprika to taste
- Passata (sieved tomatoes)
- Water as needed
- Fresh pomegranate seeds (or pomegranate molasses)
- Salt and pepper to taste
Let's get cookin'
For the Meatballs:
- Crumble the tofu into a large mixing bowl using your hands or a fork.
- Add the finely diced onion, chopped parsley, tomato paste, flour, and salt.
- Mix everything together with your hands until well combined and the mixture holds together.
- Form the mixture into 8-10 balls, about the size of golf balls.
- Heat oil in a large pan over medium-high heat.
- Fry the meatballs until golden brown on all sides (about 6-8 minutes total).
- Transfer the browned meatballs to a baking dish.
- Bake in a preheated oven at 175°C (350°F) for 15 minutes to firm them up.
For the Tomato Sauce:
- In a saucepan, sauté the diced onion and minced garlic until softened and fragrant.
- Add smoked paprika and stir for 30 seconds until aromatic.
- Add passata (sieved tomatoes) and a splash of water to reach desired consistency.
- Add fresh pomegranate seeds and let them roast in the sauce.
- Season with salt and pepper to taste.
- Let simmer for 10 minutes to develop flavors.
- Transfer the sauce to a blender and blend until smooth and creamy.
- Return the sauce to the pan and add the baked meatballs.
- Simmer together for 5-10 minutes to let the flavors meld.
- Serve hot with crusty bread, over rice, or as a tapa with toothpicks.
Spanisch "Meat"balls in Tomato Sauce
Bring the flavors of Spain to your table with these vegan albondigas - traditional Spanish meatballs reimagined for plant-based eating! These tofu meatballs are incredibly flavorful, packed with fresh herbs and aromatics, then pan-fried until golden and finished in the oven for the perfect texture. The real star is the smoky tomato-pomegranate sauce that's both traditional and unique, adding depth and a hint of sweetness.
What makes these Spanish vegan meatballs so special is the combination of techniques: crumbling tofu creates the perfect base texture, pan-frying develops a golden crust, and baking ensures they hold together beautifully. The pomegranate tomato sauce is a traditional Spanish twist, where the pomegranate seeds roast in the sauce before being blended smooth, creating a complex, slightly sweet flavor that perfectly complements the savory meatballs.
Perfect for Spanish tapas, dinner parties, or cozy weeknight meals, these plant-based albondigas are authentic comfort food that happens to be completely vegan. The Mediterranean vegan recipe can be served with crusty bread for dipping, over rice or pasta, or traditionally as a tapa with toothpicks. Make a double batch - these disappear fast!
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