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Dinner recipe · from the recipe book

Herbed Tofu Balls with Mushroom Pan Sauce

Golden oven-baked tofu balls full of parsley, dill and garlic sit in a savory thyme-mushroom sauce over fluffy rice.

Herbed Tofu Balls with Mushroom Pan Sauce

Ingredients

  • 1 lb450 gFirm tofupressed and patted dry
  • 1 large50 gEggsbeaten
  • ½ cup50 gPlain dry breadcrumbs
  • ⅓ cup grated30 gGrated Parmesan
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gLow-sodium soy sauce
  • 2 tbsp30 gOlive oil
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 2 tsp2 gDried thyme
  • 2 tbsp16 gAll-purpose flour
  • 1⅔ cups360 gVegetable broth
  • ½ cup (120 ml)120 gMilk, 2%
  • 4 cups loosely packed120 gBaby spinach
  • ¾ tsp2 gBlack pepper
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Crumble the tofu into a bowl and mash until fine. Add the egg, breadcrumbs, parmesan, three quarters of the parsley, the dill, half the garlic, the soy sauce and half the black pepper; mix well.
  3. Roll the tofu mixture into about 20 balls, set them on the pan and brush with one third of the olive oil.
  4. Bake the tofu balls for 25 minutes, turning once, until golden and firm; the egg in them should reach 160°F (71°C).
  5. Meanwhile, bring the water and the salt to a boil in a saucepan, stir in the rice, cover and simmer on low for 18 minutes, then rest off the heat for 5 minutes and fluff.
  6. While the rice cooks, heat the remaining two thirds of the olive oil in a large skillet over medium-high heat. Cook the mushrooms and onion for 8 minutes until browned.
  7. Stir the remaining half of the garlic and the thyme into the skillet for 1 minute, then sprinkle in the flour and stir for 1 minute.
  8. Whisk in the vegetable broth and milk and simmer for 4 minutes until thickened. Stir in the spinach until wilted and season with the remaining black pepper.
  9. Nestle the baked tofu balls into the mushroom sauce to coat, then serve over the rice, scattered with the remaining parsley.

Contains: Milk, Egg, Gluten, Soy.

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

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