Iron Chef Challenge November — Breadcrumb Battle —

13 Nov

The Vegan Month of Food may be over, but the ladies over at the VeganMofo blog are still bringing it.  The second Friday of every month they’ll be holding a Vegan Iron Chef Challenge, and this month it’s a Breadcrumb Battle.

If you haven’t noticed, I’m not exactly a food innovator.  I find good recipes that work for me, and then, if I’m really letting loose, I try to modify them to suit my tastes and ingredients on hand.  So, for this challenge, I’m adapting a recipe I’ve long loved that takes quite well to tweaking, Dreena Burton’s Rosemary Seasoned Tofu Balls from Vive le Vegan.

I usually use the same basic quantities as Dreena but change up the veg and seasoning to suit my tastes.  She calls for red peppers and green onions where I  like to use mushrooms and white or red onion.  But, this time I’m going straight up fall harvest on this mutha’ and adding in some roasted butternut squash.

I’ve always thought that these balls had a tangy bite that was almost cheezy, and I think the squash compliments that well.  I’d like to call them Baked Cheezy Squash Balls, but I’m worried I’m the only one who thinks they taste anything like cheeze.  They ARE tangy, herby, butternutty goodness though.  So, let’s just call them Butternut Squash Tofu Balls…

Ingredients

  • half block extra firm tofu (drained and pressed)
  • 1/2 C roasted butternut squash
  • 1 med to small onion
  • 2 cloves garlic
  • 2 T miso
  • 1 T acv
  • 1 1/2 T ketchup
  • 1 1/2 T olive oil
  • 1 T soy sauce
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp paprika
  • 1/2 to 1 tsp each any other seasonings you enjoy (I’m not going to pretend I know anything about what pairs well with what, but sage would probs be good)
  • 1/4 tsp salt
  • pepper to taste
  • 3 C bread crumbs

Directions

Preheat oven to 375.

Puree tofu, onion, squash, and garlic in food processor/blender until smooth.  Add everything but bread crumbs and blend.  Transfer to big bowl and combine with bread crumbs.

Form into balls about two tablespoons deep (heh).    Place on baking sheet lined with parchment paper.  Should make around 28 balls.

Bake for 20-25 minutes.  Will be golden brown.  They taste good out of the oven, but they firm up and the flavors meld if left overnight.

These are great covered in pasta sauce and eaten with noodles, but sometimes I sneak them straight outta the fridge, completely undressed, and just nom them up cold.

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3 Responses to “Iron Chef Challenge November — Breadcrumb Battle —”

  1. cadryskitchen 11.13.2011 at 6:58 PM #

    These look delectable! In these fall months, I can’t get enough squash!

    • corrinadarling 11.13.2011 at 7:51 PM #

      i like ’em! they hold together very well, but the innards are [pleasantly] creamy.

  2. caroline m. 11.14.2011 at 1:19 AM #

    i would never have tried putting butternut squash in these! great seasonal innovation! 🙂

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