Vegan Tofu Arancini
This vegan, tofu arancini is a very forgiving recipe. With a few simple swaps, you can make it your own and tailor it to suit your tastes and tolerances. See the accompanying FODMAP notes for more details on substitutions.
Servings: 2
Equipment
- Box grater
- Food processor
Ingredients
- 70 g stale sourdough bread Split into 50 g + 20 g. Sub with low FODMAP, gluten-free bread if required
- 1 tablespoon ground flaxseed Sub with ground chia seeds or egg replacer if preferred
- 3 tablespoon water
- 230 g cooked rice Sub with quinoa if preferred
- 120 g smoked firm tofu Sub with plain, firm tofu if preferred
- 3 tablespoon nutritional yeast Split into 2 tablespoon + 1 Tbsp
- 1 teaspoon dried mixed herbs I used Italian mix without garlic or onion
- salt
- pepper
- 2 tablespoon tomato puree/paste Sub with ketchup, BBQ sauce, balsamic vinegar or a sundried tomato if required
- 1 tablespoon mustard Any kind, I used Dijon
- 10 g ground almonds or any low FODMAP flour
Instructions
- Preheat the oven to 180 ℃/350 ℉/Gas 4
- Blitz 70 g stale sourdough bread in a food processor until it reduces to breadcrumbs.
- To create a flax "egg" place 1 Tbsp ground flaxseed in a small bowl. Pour over 3 Tbsp water and set aside for 3-5 minutes until the mixture thickens.
- Press 120 g smoked firm tofu to remove as much liquid as possible then grate into shreds using a box grater or food processor.
- Put 230 g cooked rice, tofu and 50g of the breadcrumbs into the food processor. Add 2 tablespoon of nutritional yeast, 1 tsp dried mixed herbs, salt and pepper.
- To bind the mixture together add the flax egg, 2 Tbsp tomato puree/paste, and 1 Tbsp mustard. Blend until the wet and dry ingredients come together to form a rough, sticky dough.
- In a small bowl, combine the remaining 20g of breadcrumbs, 10 g ground almonds or any low FODMAP flour, 1 tablespoon nutritional yeast and black pepper. Stir well to mix thoroughly together and sprinkle evenly onto a flat side plate.
- Scoop out the rice mixture, one heaped tablespoon at a time and lightly shape into balls between your hands. Place them to one side on a plate or baking tray. You should get between 12 - 14 balls depending on size. If you prefer you can flatten the mixture out into 4 burger style patties instead.
- Once you’ve used up all the mixture roll each ball or patty in the breadcrumb mixture until fully coated.
- Place onto a non-stick mat or lightly oiled baking tray. Leave enough room around each so you can turn them with tongs. Bake in the centre of the oven for 30 minutes, turning carefully, halfway through cooking so they are browned evenly on each side.
- Serve with a simple tomato salsa or marinara sauce.
Notes
Top Tip: Depending on how easy it is to empty your food processor and how efficiently the blades work you may need approx 90g of bread to end up with 70g of breadcrumbs. Tear the bread into bite-sized pieces if necessary to help things along.
FODMAP Notes: See the full blog post for detailed FODMAP ingredient notes. FODMAP values, portions and classifications can and do change over time.
I use standard UK metric measurements in all of my recipes:
- 1 cup = 250 ml
- 1 tablespoon = 15 ml
- 1 teaspoon = 5 ml
