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Dinner recipe · from the recipe book

Cumin-Coriander Tofu Balls with Cilantro-Mint Sauce

Crisp-edged, warmly spiced tofu and chickpea balls with a cool, zesty cilantro-mint yogurt sauce, served over a crunchy tomato-cucumber salad with quinoa.

Cumin-Coriander Tofu Balls with Cilantro-Mint Sauce

Ingredients

  • 1 lb450 gFirm tofupressed and crumbled
  • 1 cup150 gChickpeas, canned, drained and rinsedpatted dry
  • ½ cup50 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 3 cloves9 gGarlicminced
  • ½ cup chopped80 gYellow onionfinely grated
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oil
  • 1 cup170 gQuinoa, dryrinsed
  • 1½ cups340 gWater
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1¾ cups chopped30 gFresh cilantrochopped
  • 2½ tbsp chopped15 gFresh mintchopped
  • 1 lemon, juiced48 gLemon juice
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅔ cups250 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • 4¼ cups chopped200 gRomaine lettucechopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment; brush the parchment with one third of the olive oil.
  2. Bring the quinoa and water to a boil in a saucepan, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Meanwhile, mash the chickpeas in a large bowl, then add the tofu, breadcrumbs, egg, half of the garlic, the grated yellow onion, cumin, coriander, paprika, three quarters of the salt and half of the black pepper; mix until it holds together.
  4. Roll the mixture into about 20 balls, set them on the sheet and brush them with another third of the olive oil.
  5. Bake 22 to 25 minutes, turning once, until golden and firm and the center reaches 160°F (71°C).
  6. For the herb sauce, stir together the greek yogurt, cilantro, mint, the remaining half of the garlic, half of the lemon juice and the remaining quarter of the salt.
  7. For the salad, toss the romaine, cucumber, cherry tomatoes and sliced red onion with the remaining third of the olive oil, the remaining half of the lemon juice and the remaining half of the black pepper.
  8. Divide the quinoa and salad among plates, top with the tofu balls and spoon the herb sauce over.

Contains: Milk, Egg, Gluten, Soy.

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

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