Tofu Meatballs in Palak Sauce

Blanch 2-3 handfuls of spinach until they start to wilt. Turn off the heat and add 1 bunch of fresh spinach.

Using a slotted spoon, remove the spinach from the liquid and add to a blender.

Pour in the coconut cream and blend until smooth.

Saute onion and garlic on plan until the onion turns pinkish.

Add the blended mixture to your sautéed onion and garlic and stir to combine.

Cover and cook over low heat for 5 minutes.

Use very firm tofu for the meatballs. Pat to remove excess water before making your meatball mix.

Roughly break tofu into smaller pieces. Add half of the onion, half of the garlic, breadcrumbs, cornstarch, cayenne and oregano in a blender. Blend to form a smooth mixture.

Make small meatballs from the tofu blend.

Bake the meatballs for 15 minutes at 200°C fan. You want them crunchy but soft enough to enjoy.

Add the meatballs to your spinach sauce.

Garnish with a little bit of vegan cream.

Serve hot with rice.