Mexican Tofu Meatballs With Mango Sauce

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Contributor
Mexican Tofu Meatballs With Mango Sauce

If you’re looking for meatballs without the meat, look no further than these Mexican Tofu Meatballs With Mango Sauce.

This recipe is provided by Nasoya.

4
Servings
Deliver Ingredients

Ingredients

  • 8 Ounces tofu, such as Nasoya Chipotle-Flavored Baked Tofu, cut up
  • 1/2 Cup chopped green onion
  • 2 Tablespoons chopped fresh cilantro
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 cloves garlic, finely chopped
  • 1 Pound extra-lean ground beef
  • 1/4 Cup beer or water
  • 1 egg
  • 1 Cup mango salsa of choice
  • Chopped fresh cilantro, if desired
  • 1 box of rice, prepared accordingly to package instructions

Directions

Heat oven to 400 degrees F. Line large baking sheet with aluminum foil.

In bowl of food processor, pulse tofu, onion, cilantro, cumin, salt, pepper, and garlic until tofu is crumbed. Add beef, beer, and egg. Pulse until ingredients are combined. Shape mixture into 1 ½-inch balls; place on baking sheet. Bake 20 minutes or until center of meatball reaches 165 degrees F.

In small saucepan, heat salsa. Place rice in serving bowl; top with meatballs, salsa, and additional cilantro.

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.

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