Lentil "Meat"balls with Tofu Ricotta
1 can lentils
1 tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
1 1/2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp soy sauce
1/2 cup ground oats (or breadcrumbs for not GF)
1/3 cup ground walnuts
Salt and pepper to taste
1 block extra firm tofu
1 lemon, juice
1 tsp salt
2 tbsp fresh basil, chopped
Pinch of pepper
Garnish: chopped walnuts, fresh basil
Preheat oven to 375F and spray small muffin tin with oil.
In bowl, add drained and rinsed lentils and mash.
In skillet, heat oil and add onion and garlic. Sauté until translucent then add to bowl with lentils.
Add tomato paste, oregano, basil, soy sauce, oats, and walnuts. Fully combine and season to taste.
Roll into balls and place in muffin tin. Bake for 20-25 minutes or until golden brown.
Before serving, heat pan with oil and grill lentil balls to get a crispy outside.
While they are cooking, crumble tofu in bowl and add lemon juice, salt, basil, and pepper. Combine and ensure all tofu is broken into little pieces.
Serve with favourite marinara sauce, chopped walnuts, and fresh basil.