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Tofu gondi

Tofu gondi

This recipe was commissioned by the Center for Jewish Food Ethics, developed by Chef Mark Reinfeld, and tested by chefs at Humane World for Animals.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 13.91oz

Ingredients

For tofu meatballs

  • 2 cups Tofu, Extra Firm
  • 1 1/2 cups Onions, Yellow, chopped
  • 1/4 cup Potato Starch
  • 2 teaspoons Seasoning, Poultry
  • 1 1/2 teaspoons Salt, Kosher
  • 1 teaspoon Cumin, ground
  • 1/2 teaspoon Cardamom, ground
  • 1/4 teaspoon Turmeric, ground
  • 1 1/2 cups Flour, Chickpea

For soup

  • 3 tablespoons Oil, Olive
  • 2 cups Onions, Yellow, chopped
  • 1 tablespoon Cumin Seed, whole
  • 2 teaspoons Salt, Kosher
  • 2 cups Leeks, sliced
  • 1/2 teaspoon Turmeric, ground
  • 1/2 teaspoon Pepper, Black, table grind
  • 1/4 teaspoon Pepper, Cayenne, ground
  • 1 tablespoon Garlic, cloves, peeled, minced
  • 14 cups Stock, Vegetable
  • 2 each Bay Leaves, dried, whole

For garnish

  • 2 tablespoons Parsley, Italian, fresh, chopped
  • 2 tablespoons Cilantro, fresh, chopped

Instructions

For tofu meatballs

  • Grate the tofu using the large grate part of a box grater. If you are not using super firm tofu, make sure to press as much liquid out as possible before grating. Transfer to a large bowl.
  • Grate the onion with the large grate and squeeze out as much liquid as possible. Transfer to the bowl with the tofu. Add the potato starch, poultry spice mix, salt, cumin, cardamom, and turmeric and mix very well. Slowly add the chickpea flour and mix very well, making sure that the chickpea flour is evenly dispersed.
  • With a purple #40 disher: scoop and roll the balls as tight as possible. Transfer to a baking sheet and place uncovered in the refrigerator for 45-60 minutes.

For soup

  • For the soup. Place a large stock pot over medium high heat. Add the oil. Add the onion, cumin seed, and salt and sauté until the onions are translucent, approximately 5 minutes, stirring frequently.
  • Add the leeks and sauté for 3 minutes, stirring frequently. Add the garlic, turmeric, black pepper, cayenne, vegetable stock, and bay leaves. Stir well and bring to a boil. Reduce the heat to low, and simmer for 15 minutes.
  • When the tofu meatballs are done chilling, roll them tightly again and gently place in the soup. They will rise to the surface. Simmer until cooked through, approximately 15 minutes. Do not overcook or the meatballs may break apart.

For service

  • Remove bay leaves and garnish with parsley and cilantro before serving.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using. 

Nutrition

Serving: 13.91oz | Calories: 213kcal | Carbohydrates: 28g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 2098mg | Fiber: 3g | Sugar: 5g