ITALIAN ‘CHEESY’ MOXBALLS

PREP + COOK TIME 40 MINUTES SERVES 4

The moxballs are made hearty with psyllium husks, a water-soluble fibre that will help the body remove toxins.

700g bottle passata

2/3 cup (240g) moxarella

(see recipe right)

¼ cup loosely packed fresh oregano leaves

MOXBALLS

1 medium onion (150g), grated coarsely

2 x 297g blocks firm tofu

1 clove garlic, crushed

½ teaspoon dried italian seasoning ½ teaspoon ground nutmeg

¼ teaspoon chilli flakes

1 cup (120g) almond meal

¼ cup finely chopped fresh flat-leaf parsley leaves

2 tablespoons psyllium husks

1 Preheat oven to 220°C/ 200°C fan.

2 Make moxballs.

3 Pour half of the passata over base of a lightly oiled 20cm x 30cm shallow baking dish. Top with moxballs and remaining passata. Spoon moxarella evenly over the top.

4 Bake for 20 minutes or until moxballs are heated through. Serve sprinkled with fresh oregano.

MOXBALLS

Squeeze excess liquid out of the onion using a clean tea towel; place in a large bowl. Drain tofu; pat dry. Finely crumble tofu into bowl. Add remaining ingredients; season well. Stir until combined. Roll tablespoons of mixture into balls.