Bangin' Baked Thai Tofu Bombs
Bangin' little Thai tofu balls - kicking satay flavour and oven baked, not fried, for a vegan-friendly, healthy meal.
Recipe type: Veggie, Vegan, Savoury, Main, GF
Cuisine: Thai
Serves: 4
  • Tofu Balls
    • Tofu block (396g)
    • 4 tbsp. peanut butter
    • Zest of 1 lime, juice of ½
    • 1 tbsp. soy sauce or sub tamari for GF
    • Pinch black pepper
    • 4 cloves garlic (crushed)
    • 2 tsp grated ginger or ginger paste
    • Bunch coriander (approx 30g) saving some for garnish
    • 1 red chilli
    • 2 tbsp. sweet chilli sauce
    • Approx. 3 tbsp. breadcrumbs
  • To Serve (Optional)
    • Pickled carrot
    • Coriander
    • Spring onion
    • Brown rice
  1. Heat oven to 180C
  2. Wrap your tofu block in a towel or some kitchen roll and leave under a heavy pan or tray for around 10 mins to remove excess moisture
  3. Combine peanut butter, lime zest and juice, soy sauce, pepper, garlic, ginger, ¾ of the coriander, chilli, and sweet chilli sauce in a blender and blitz until smooth.
  4. Crumble in tofu and blitz
  5. Add breadcrumbs until mix is soft but not too wet and workable with hands
  6. Line baking sheet with paper
  7. Form into small balls
  8. Place in the oven for around 20 minutes or until golden brown
  9. Great served with brown rice, pickled carrot, coriander and sweet chilli sauce
*These would also make a great snack - serve alongside a choice of dips - sweet chilli, satay or sriracha.

*This recipe makes about 22 balls which would serve about 4 people. They can be frozen before cooking or reheated the next day.

*Substitue Tamari for Soy Sauce to make this recipe gluten free.

*Nutrition information includes brown rice and extra sweet chilli topping.
Nutrition Information
Calories: 516 Fat: 17.1 Saturated fat: 2.6 Carbohydrates: 62.8 Sugar: 22.9 Sodium: 1.8 Fiber: 6.7 Protein: 21.2
Recipe by Preggie Veggie at