Corn, quinoa and tofu balls with minty cream

Prep time 15 mins Cooking time 55 mins Serves 4 CORN, QUINOA AND TOFU BALLS

½ cup (100g) tri-colour quinoa, rinsed 3 corn cobs

300g firm tofu

1 egg, beaten lightly

2 green (spring onions, finely sliced 2 tbsp finely chopped fresh coriander Oil spray

30g butter

2 cups (240g) frozen peas

100g sugar snap peas, trimmed MINTY CREAM

3⁄4 cup (200g) sour cream ½ tsp dried mint Sweet chilli sauce, to serve

Drain the tofu on a paper towel and cut into chunks. Combine quinoa and 250ml of water in a medium saucepan. Bring to the boil, reduce heat to medium and cook, uncovered, for 10 mins. Remove from the heat and cover. Set aside to steam for 10 minutes. Drain well. Remove the kernels from two of the 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, 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 a baking paper-lined oven tray. Refrigerate for 30 minutes. Preheat oven 200°C. Spray the tofu balls with oil and bake for 30 minutes or until well browned. Meanwhile, combine the butter and frozen peas into a medium saucepan over a medium heat. Cook, covered, for 5 minutes. Add the sugar snap peas and cook for a further 5 minutes, stirring occasionally. Combine sour cream and dried mint in a bowl and stir to combine. Serve tofu balls with warm peas, sour cream mixture and sweet chilli sauce.