It seems strange to call these meatballs, meatballs considering there isn’t any meat in them, however every other word I tried to come up with to describe them just didn’t sound right. So we’re going with meatballs! Whatever you want to call them, they were fantastic! The creamy lentils were the perfect binder to hold the ingredients together, and the earthy, deep roasted flavor from the vegetables, paired with the bright acidity from the pesto and herbed spicy tomato sauce were a match made in vegetarian heaven.
I tend to get mixed responses from people when I mention the word tofu. I’ve found that people either really like it, or they think it’s gross and won’t even try it. Personally, I enjoy tofu. It’s low in calories and saturated fat, and is one of the healthiest choices for a protein when you want an alternative to meat. And because there are so many different ways to prepare it, you can experiment with different textures and flavors until you find the combination you like.
This crispy, oven broiled version, infuses the tofu with miso, sesame oil, fresh garlic and ginger, giving it a rich, tangy, authentic Asian flavor.
Break out the chopsticks, steam up some veggies and you’ll have a delicious, healthy dinner!