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Dinner recipe · from the recipe book

Baked Tofu-Edamame Balls in Dill Mushroom Cream

Tender, golden baked tofu and edamame balls with a hint of nutmeg, smothered in a tangy sour cream mushroom sauce with fresh dill over nutty brown rice.

Baked Tofu-Edamame Balls in Dill Mushroom Cream

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater
  • 1 lb450 gFirm tofupressed and crumbled
  • 1¼ cups150 gShelled edamame, frozenthawed
  • ½ cup60 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 1 medium110 gYellow onionfinely chopped, divided
  • 3 cloves9 gGarlicminced
  • ½ tsp1 gGround nutmeg
  • ¾ tsp2 gBlack pepperdivided
  • ½ tsp3 gSaltdivided
  • 1 tbsp15 gLow-sodium soy sauce
  • 1½ tbsp20 gOlive oildivided
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 2 tbsp15 gAll-purpose flour
  • 1⅔ cups360 gVegetable broth
  • 2 tsp10 gYellow mustard
  • ⅓ cup80 gSour cream
  • 1 cup sprigs8 gFresh dillchopped

Steps

  1. Bring the water and the brown rice to a boil in a covered pot, then simmer on low for 40–45 minutes until tender; rest 5 minutes off the heat and fluff.
  2. While the rice cooks, heat the oven to 400°F (200°C) and line a sheet pan with parchment.
  3. Mash the edamame in a large bowl, then add the tofu, breadcrumbs, egg, half the onion, the garlic, nutmeg, soy sauce, half the black pepper and half the salt; mix until it holds together.
  4. Roll the mixture into about 20 balls, set them on the pan and brush with half the olive oil.
  5. Bake the balls 22–25 minutes, turning once, until golden and firm, reaching 160°F (71°C) in the center.
  6. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat; cook the mushrooms and the remaining onion 8 minutes until browned.
  7. Sprinkle the flour over the mushrooms and stir 1 minute, then whisk in the vegetable broth and mustard and simmer 4 minutes until thickened.
  8. Take the skillet off the heat and stir in the sour cream, the remaining black pepper and the remaining salt.
  9. Add the baked balls to the sauce and spoon it over them, scatter with the dill, and serve over the brown rice.

Contains: Milk, Egg, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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