Vegan “Meatballs” in Tomato Sauce

This is a recipe for Moroccan fish-cakes made vegan, which my sister in-law gave to me, and it is an absolute stunner! It’s a good example of traditional recipes that are adopted to the new circumstances.

Remember to use locally made Tofu, from the farmers’ market or the local Asian grocery stores.

Serve 4

For the balls (patties):

300 gm tofu processed in a food processor until smooth

3 Tbsp bread crumbs

1 bunch fresh coriander

1 small red onion, finely chopped

1 garlic clove

4 Tbsp olive oil

1 level Tbsp ground cumin

1 level tsp paprika

1 tsp Salt

For the sauce:

¼ cup olive oil

10 garlic cloves chopped

1 red pepper sliced thin

1 carrot thinly sliced

1 hot chilli pepper chopped

1 bunch coriander (leaves and stems included)

6 ripe tomatoes quartered

2 Tbsp paprika

1 tsp salt (or to taste)

1-1/2 litre water


Heat oven to 200*c,

Mix all the patties ingredients in a bowl and form small round balls ( size of ping-pong ball), place on a baking sheet, drizzle with olive oil and bake for 15 min.

To make the sauce:

Heat the oil in a pot, fry all ingredients (except tomatoes and spices) for 5 min.

Add tomatoes and spices and fry for 5 min more, add 1/2 litre water and bring to boil, lower heat and cook for 20 min.

Add the baked patties (or “Meatballs”) into the sauce and continue to cook gently for 10 min, or until hot, add more water if needed.

Serve with fresh coriander.