Swedish tofu balls from I Can Cook Vegan (page 202) by Isa Chandra Moskowitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKCol on March 27, 2026

    I love the balls and make them all the time. I always add a little extra seasoning though - Italian herbs, paprika, garlic and onion powder. I haven’t tried the gravy yet.

  • patioweather on April 01, 2023

    The flavor is subtle, and I thought I would need to add to the recipe, but it ended up being delicious. A few days later, I found myself using the gravy on biscuits. We had some non-vegan traditional white gravy for the biscuits, but the gravy from this recipe was so much better. That being said, my tofu balls had no structural integrity so some parts were more like tofu scramble.

  • erin3107 on July 24, 2022

    I made the gravy, and used some vegan meatballs I had and some jam, didn't make the tofu balls but the rest was so good and easy

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