Tofu Kale Rice Balls with Soy Protein Crisps

Serves 6 balls | Prep time: 15 mins | Cooking time: 20 mins

INGREDIENTS

Tofu Rice Balls

• 250g/8.8oz crumbled Firm Tofu
• 1 cup cooked Brown Rice
• 1/2 cup Soy Protein Crisps + extra to roll in
• 2 cup chopped Tuscan Kale (flat leaf). Hint: to avoid bitterness you can strip the stems
• 1 tsp Dry Herb Mix
• 1 Tbsp Oregano
• 1 Tbsp Tamari sauce
• 1/4 cup Savoury Yeast Flakes

Sauce (per person)

• 1 1/2 Tbsp Vegan Mayo
• 1 tsp White Miso paste OR squeeze of Tomato Sauce
• 1 tsp Chilli Garlic sauce

METHOD

1. Combine all Tofu Rice Ball ingredients in a mixing bowl.
2. Grab one handful at a time, roll and compress into a ball.
3. Roll each ball in a bowl of extra puffs (soy crisps) then roll in your hands to help them stick.
4. Sit in airfryer and spray the balls with olive oil spray, turn over and repeat.
5. Bake 10 minutes at 200C/392F, then turn over and bake a further 10 minutes.

To Serve

1. Combine vegan mayo and miso or tomato sauce, stir thoroughly.
2. Spoon mayo mix onto side of plate and add a teaspoon of chilli garlic sauce.
3. Arrange balls on a plate and serve.