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Dinner recipe · from the recipe book

Spiced Tofu-Edamame Balls with Roasted Vegetables

Golden cumin- and coriander-spiced tofu balls with a tender center simmer in a smoky tomato sauce beside caramelized roasted cauliflower, carrots and bell pepper over fluffy couscous.

Spiced Tofu-Edamame Balls with Roasted Vegetables

Ingredients

  • 14 oz400 gFirm tofupressed and crumbled
  • 1¼ cups150 gShelled edamame, frozenthawed
  • ½ cup50 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cinnamon
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup chopped20 gFresh parsleychopped
  • 3 tbsp40 gOlive oil
  • 3¾ cups florets400 gCauliflowercut into florets
  • 4 medium240 gCarrotscut into 1-inch pieces
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium110 gYellow oniondiced
  • 1¾ lb800 gDiced tomatoes, canned
  • ½ tsp1 gCrushed red pepper
  • 1⅓ cups240 gCouscous, dry
  • 1½ cups360 gWaterboiling

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Toss the cauliflower, carrot and bell pepper with half of the olive oil and a quarter of the salt, spread on one sheet pan, and roast for 30 to 35 minutes, stirring once, until browned at the edges.
  3. Meanwhile, pulse the edamame in a food processor until finely chopped. In a bowl, mix the tofu, edamame, breadcrumbs, egg, half of the garlic, the cumin, coriander, half of the paprika, the cinnamon, half of the salt, the black pepper and half of the parsley.
  4. Roll the tofu mixture into 20 balls, set them on the second sheet pan, brush with a quarter of the olive oil, and bake for 22 to 25 minutes, turning once, until golden and firm, reaching 160°F (71°C) in the center.
  5. While the balls bake, heat the remaining quarter of the olive oil in a large skillet over medium heat and cook the onion for 5 minutes until soft. Add the remaining garlic, the remaining paprika and the red pepper flakes and stir 30 seconds.
  6. Add the tomatoes-canned and the remaining quarter of the salt to the skillet and simmer 15 minutes until thickened.
  7. Put the couscous in a bowl, pour the boiling water over it, cover and let stand 5 minutes, then fluff with a fork.
  8. Nestle the baked balls into the tomato sauce and simmer 2 minutes to coat. Serve over the couscous with the roasted vegetables, sprinkled with the remaining parsley.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten, Soy. Some brands contain milk.

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

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