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Lunch recipe · from the recipe book

Ginger-Turmeric Tofu Balls with Mint-Cilantro Yogurt

Golden, warmly spiced tofu balls with crisp edges sit beside caramelized butternut and charred broccoli, cooled by a bright, herby lime yogurt sauce.

Ginger-Turmeric Tofu Balls with Mint-Cilantro Yogurt

Ingredients

  • 1 lb450 gFirm tofupressed and patted dry
  • ⅔ cup50 gOld-fashioned rolled oatspulsed into coarse flour
  • 1 large50 gEggsbeaten
  • 3 cloves9 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerfinely grated
  • 3 medium45 gGreen onionsthinly sliced
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • 4⅓ cups florets400 gBroccolicut into florets
  • 1 medium110 gRed onioncut into wedges
  • 2 tsp4 gCurry powder
  • 2 tbsp30 gOlive oil
  • 1 tsp6 gSalt
  • ½ tsp1 gBlack pepper
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrofinely chopped
  • 2 tbsp chopped10 gFresh mintfinely chopped
  • ½ lime, juiced20 gLime juice

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Prepare everything first: press and dry the tofu, pulse the oats into coarse flour, mince the garlic, grate the ginger, slice the green onion, and cut the butternut, broccoli and red onion.
  3. On the first sheet pan, toss the butternut, broccoli and red onion with two-thirds of the olive oil, the curry powder, one-third of the salt and the black pepper. Spread in one layer and roast 15 minutes.
  4. Meanwhile, crumble the tofu finely into a bowl. Add the ground oats, egg, garlic, ginger, green onion, cumin, coriander, turmeric and half of the salt; mash and mix until it holds together when squeezed.
  5. Roll the tofu mixture into 20 balls, set them on the second sheet pan and brush with the remaining one-third of the olive oil.
  6. Stir the vegetables, then return them to the oven along with the tofu balls. Roast 20 to 25 minutes, turning the balls once, until the balls are golden and reach 165°F (74°C) in the center and the vegetables are tender and browned at the edges.
  7. While they roast, stir the Greek yogurt, cilantro, mint, lime juice and the remaining salt (one-sixth of the total) into a smooth herb sauce.
  8. Divide the roasted vegetables and tofu balls among four plates and spoon the herb sauce over or alongside.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Soy. Some brands contain gluten.

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

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