Tofu Balls With Coconut Pumpkin Sauce
scotch bonnet pepper, deseed, finely chopped
sweet pepper, chopped
whole wheat flour, optional
Grace Vegetable Oil
Tofu Balls With Coconut Pumpkin Sauce Directions
Crush tofu and add garlic, escallion, thyme, scotch bonnet pepper, onion, sweet pepper, half of bread crumbs and whole wheat flour and then combine for an even blend of ingredients.
Shape into balls using 2 tablespoons of mixture for each. Roll balls in a small amount flour or the remaining bread crumbs, shake off excess.
Heat Grace Vegetable Oil and use to fry tofu balls, until golden brown, drain on absorbent paper.
Serve with Coconut Pumpkin Sauce.
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