Corn, quinoa and tofu balls with minty cream
SERVES 4 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION TIME)
300g hard tofu
½ cup (100g) tri-colour quinoa
1 cup (250ml) water
3 (750g) corn cobs
1 egg, beaten lightly
2 spring onions, sliced finely
2 tablespoons finely chopped
fresh coriander
rice bran oil spray
30g butter
2 cups (240g) frozen peas
100g sugar snap peas, trimmed
¾ cup (200g) sour cream
½ teaspoon dried mint
sweet chilli sauce, to serve
1 Drain tofu on paper towel; cut into chunks.
2 Combine the quinoa and 1 cup (250ml) of water in a medium saucepan. Bring to the boil, reduce heat to medium and cook, uncovered, for 10 minutes. Remove from the heat and cover. Set aside to steam for 10 minutes. Drain well.
3 Remove kernels from two corn cobs. In a food processor, process tofu, corn and egg until almost smooth. Transfer tofu mixture to a large bowl and stir in the drained quinoa, spring onion, coriander and the kernels from the remaining corn cob. Season to taste with sea salt flakes and freshly ground pepper. Shape heaped tablespoons of mixture into balls and place on an oven tray lined with baking paper. Refrigerate for 30 minutes.
4 Preheat oven 200°C (180°C fan-forced).
5 Spray tofu balls with rice bran oil and bake for 30 minutes or until well browned.
6 Meanwhile, combine butter and frozen peas in a medium saucepan over medium heat. Cook, covered, for 5 minutes. Add sugar snap peas and cook for a further 5 minutes, stirring occasionally.
7 Combine sour cream and dried mint in a bowl and stir to combine.
8 Serve tofu balls with warm peas, sour cream mixture and sweet chilli sauce. Not suitable to freeze or microwave.