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Tofu and spinach meatballs





Pour the oil into a pan with the garlic clove. Add the carefully washed spinach, a pinch of salt and cook with the lid closed for about 15 minutes. Coarsely chop the spinach and set aside.


Soak the slices of bread in soy milk and then squeeze it well. Break up the tofu into small pieces with your hands, add the spinach, salt, pepper, breadcrumbs, tamari soy sauce and the slices of bread.


Mix everything well with your hands for a few moments to make a consistent and solid dough.


Form the balls with wet hands and place them on the supplied steam tray.


Fill the water tank with fresh water and place the steam tray together with the glass tray into the oven.


Set the "Steam" program (level1) to 30 min and press the Start button.


Once cooked, remove both trays and allow the meatballs to sit for 5 minutes before serving.


Tofu and spinach meatballs


Adjust Servings:
400g tofu
about 300g fresh spinach
4-5 spoons breadcrumbs
3 slices of loaf or stale bread
a pinch of salt
a pinch of pepper
1 clove garlic
1 spoon extra virgin olive oil
2 spoons tamari soy sauce
1/2 glass of natural soy milk

Veggie Situation - Plant-based foodie Couple

Veggie Situation - Plant-based foodie Couple

Founded in 2016 and enjoying continuous growth since then, Veggie Situation is a project developed by a couple of vegan "foodies" - Jurgita Rubikaite and Filippo Ronchi. Our content revolves around the development of healthy vegetarian recipes with a great attention to aesthetics, colours and a healthy lifestyle.

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