Tofu Miso Balls
Recipe type: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Sugar-free, Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 15-20 Tofu Miso Balls
Serve with dipping sauce (recipe below) or on top of a fresh greens salad. This recipe is very adaptable – play around with the spices and vegetables (peppers, onions, carrots) that accompany this dish to switch up the flavours. Inspired by Vive le Vegan!
  • 200g extra firm tofu
  • 3 tablespoon miso
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon rosemary, fresh
  • 2 shallots (2 cloves of garlic work well too)
  • 2 tablespoon tomato paste
  • 1 tablespoon braggs
  • 1.5 teaspoon dijon mustard
  • 1.5 tablespoon avocado oil
  • ½ medium sized red bell pepper, diced (the smaller the better)
  • ¼ cup carrots, grated
  • ½ cup chives, green onions, or red onions, diced (the smaller the better)
  • 2 cups quinoa flakes
  • Dipping sauce (below)
  1. Preheat oven to 375F
  2. In a food processor, puree tofu until crumbly
  3. Add miso, vinegar, rosemary, shallots, tomato paste, braggs, mustard, and grapeseed
  4. Puree until smooth
  5. Remove from food processor to large bowl and add in bell pepper, carrots, chives and quinoa flakes
  6. Roll into balls and place on parchment paper lined baking sheet
  7. Bake for 20-25 minutes
Recipe by Healthful Pursuit at