These tofu ‘meatballs’ are such a comforting and satisfying meal – particularly with your favourite pasta (about 500g/1lb 2oz). I love cooking with tofu, as there is an amazing variety of ways in which it can be used. I always recommend using smoked tofu if you can, as it’s so flavourful.

Method:

• Put the oil, onions and a sprinkle of salt into a saucepan over a low heat, cover and cook for 10–15 minutes until soft. Add the garlic and cook for a few minutes until translucent, then add the oregano and tomato purée, stir and cook for a couple of minutes, then remove from the heat.
• Pat the tofu dry with paper towels and cut it into quarters, then put it into a food processor and pulse until it resembles breadcrumbs. Add the tofu to the onion mixture along with the panko breadcrumbs. Stir until well combined.
• Once the mixture has cooled a little, add in the eggs slowly, checking to see how wet the mixture is as you go. You may not need all of it.
• Use your hands to shape the mixture into 12 balls, placing them on a baking tray (pan) lined with baking parchment as you go. Transfer the tray to the refrigerator and allow the balls to chill and set for at least 1 hour.
• Preheat the oven to 180°C (350°F).
• While the balls are chilling, make the sauce. Put the oil and garlic into a saucepan over a medium heat and cook for about 3 minutes, stirring frequently so that it doesn’t catch. You want it to be soft and sweet, not crispy and bitter. Add the tomatoes, basil and wine (if using), season generously, then let the sauce simmer for 20–30 minutes until the wine has cooked off and the sauce has reduced slightly.
• Once chilled, cook the ‘meatballs’ in the oven for about 20 minutes until they are golden brown, turning them halfway through. Put the meatballs into the pan with the sauce and serve over your favourite pasta shape.

Recipe extracted from Stay for Supper (Hardie Grant)