Mushroom-Spinach Tofu Balls

By ngteller

Ingredients

• 9 oz baby spinach
• 4 tbsp unsalted butter
• 10 oz mushrooms (chanterelle, crimini, shiitake, white, or mixture) trimmed and chopped
• 2/3 cup shallots or scallions, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp kosher salt
• 1 tsp dried thyme (optional)
• 8 oz tofu
• 1 large egg, beaten
• 1 cup unseasoned bread crumbs
• 1/3 cup grated Parmigiano
• 1/4 cup extra virgin olive oil

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Place spinach with 2 tbsp water in a large saucepan; cover and cook over medium-high until wilted, about 8 minutes. Drain and cool under running water, then squeeze out excess moisture and chop.

Melt butter over med-high in a large skillet. Saute mushrooms, shallots, and garlic until soft and lightly browned; stir in spinach. Season in salt, thyme, and red pepper flakes (0.5 tsp). Let cool

In a large bowl, mix tofu and egg until fairly smooth, then stir in bread crumbs, cheese and mushroom-spinach mixture. Form into 1-in balls.

Heat 2 tbsp olive oil over medium heat in a large skillet. Cook, turning with tongs, until golden brown on all sides and heated through, about 10 minutes.