Italian Meatfree Balls

Italian Meatfree Balls

Ingredients:
8 ounces (227 g) blended soft silken tofu Preheat the oven to 350°F (180°C, or gas mark 4).
2 tablespoons (30 ml) olive oil Line a baking sheet with parchment paper or a silicone

Directions:
baking mat.
2 tablespoons (30 ml) fresh lemon juice
2½ tablespoons (10 g) sun-dried In a large bowl, stir the tofu, oil, lemon juice, sun-dried
tomatoes (drained and rinsed if packed tomatoes, capers, nutritional yeast, onion powder, garlic,
in oil), minced
salt, basil, thyme, and oregano until combined.
1 tablespoon (9 g) capers, drained and
minced Add the vital wheat gluten and panko crumbs on top and
¼ cup (30 g) nutritional yeast stir again until thoroughly combined.
1½ teaspoons onion powder Scoop 2 packed tablespoons (28 g) per ball. Shape into
2 cloves garlic, pressed a ball and place on the prepared baking sheet. Repeat
until you run out of the mixture: You should get 16 to
Scant ½ teaspoon fine salt